Friday, April 22, 2005

All-Purpose Tomato Sauce


Basic Tomato Sauce

2 28 oz. cans diced tomatoes (preferably Muir Glen)
1 14.5 oz. can plum tomatoes, drained
2 tb. olive oil
1 medium onion, chopped
1/3 c. finely chopped carrot (the food processor makes short work of this)
4 cloves garlic, minced
1/2 c. red wine
2 Tb. tomato paste
2 Tb. roughly chopped fresh Italian parsley
3 Tb. chopped, fresh oregano (or 1 tb. dried)*
2 Tb. chopped, fresh basil (or 2 t. dried)*
1/2 t. sugar
1 t. coarse salt
Lots of freshly ground black pepper

In a dutch oven, heat the oil, and slowly saute the garlic, onion, and carrot until the onion is translucent. Add the diced and plum tomatoes, wine, tomato paste, herbs, sugar, salt and pepper. (Add meatballs) Cover and simmer for 30 minutes, and then, remove the cover and simmer another 30-45 minutes.

*Fresh, is, of course, better, but if it's winter or raining in your garden, dried will work.