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This tomato sauce may be simple to make, but there is nothing basic about its flavor. It's the kind of sauce you always want to have on hand. Double the recipe and freeze half for your next batch of meatballs or chicken parmigiana. Just remember that the success of the sauce lies in the quality of the ingredients, so don't skimp out on these.
In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until light golden in color, about 8 minutes.
Add the carrot and parsley sprigs and cook for another 5 minutes, until the carrot is soft.
Add the can of tomatoes and the juices, bring to a boil, and then lower the heat to a simmer. Cook for 30 minutes uncovered until the sauce has thickened. Remove from the heat and run the sauce through a food mill. This part is essential to give it the perfect texture. Taste and season with salt and pepper.
Makes about 2 cups of sauce