When it comes to sauciness (tomato that is), my hubby and I are very different. While I prefer to go easy on the sauce, Dyl pretty much treats sauce like a soup. Whether I’m making spaghetti, ravioli or eggplant parm, I always set out a gravy boat for my sauce-loving man. Regardless of whether you like a little or a lot, I think you’ll love this quick and simple sauce!
What you’ll need to make the sauce:
- 2 28oz cans of tomatoes (whole, crushed, & diced will all work)
- 1 Medium onion, diced
- 2 Large garlic cloves, minced
- 1 Large carrot, peeled & shredded
- 1-2 Cups red wine, (anything you don’t mind drinking that’s not too sweet)
- 1-2 Tbsp olive oil
- 2 tsp each of Thyme, Oregano, & Basil (you can use any herbs you like)
- Salt & Pepper
Sauté onion in olive oil over medium high heat until tender and translucent.
Add in shredded carrot and a large pinch of salt; cook for 5-7 minutes stirring occasionally. Add garlic, cook for 2-3 minutes.
Add in wine & simmer for 10 minutes. If you don’t keep wine at home, this step can be skipped!
If you’re using whole tomatoes, they can be added whole (they begin to break down as the sauce simmers) OR the more fun way is to crush with your hands 🙂 . If you’re using crushed or diced tomatoes, they can be added in straight from the can! Add in herbs of your choosing; I used basal, thyme, oregano, and rosemary. Cook on low heat, uncovered for 1-2 hours. Salt & pepper to taste. Depending on how you plan to serve your sauce, you can leave it chunky or use an immersion blender for a smoother texture. For example, I typically use an immersion blender for pasta sauce (although I didn’t in the photo below), and leave it chunky for eggplant parm.
Last step…use in your favorite recipe, & ENJOY!!