Lycopersicon esculentum or in some circles called the humble tomato, was hitherto unknown in Europe until Christopher Columbus made his fateful trip and discovered the New World. Thus, ushering in a new age of exploitation the fruits of which among other things included corn, vanilla, chilis, chocolate (talk about a guilty pleasure), and of course the tomato. This fruit yes fruit, technically, botanically was originally a small berry from South America but later domesticated in Mexico, its name a derivative from the original Aztec tomatl.
A Most Basic Tomato Sauce
Recipe by Aran Connolly Servings
6
servings Prep time
10
minutes Cooking time
30
minutes Calories
300
kcal
A Super Simple tomato sauce designed to be a template for other tomato based dishes.
Ingredients
-
1/4 cup Extra Virgin Olive Oil
-
1 Medium Onion-diced
-
2 cloves Garlic-smashed
-
1 smallish Carrots-grated
-
1 Tsp. Dried Oregano
-
1 Tsp. Dried Basil
-
A Pinch Red Pepper Flakes
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25 Fl Ounces Tomato Passata or Crushed Tomatoes. (see notes for variations)
-
Salt and Black Pepper to taste.
Directions
- Over medium heat, heat oil in a heavyish bottomed sauce pan till gently shimmering.
- Add chopped onion and carrots, sauté till tender and onions are translucent.
- Add crushed garlic cloves let warm about a minute.
- Add dried herbs and pepper flakes, stir briefly.
- Add tomatoes and combine. Lower heat and allow to simmer stirring occasionally about 30 minutes.
- Adjust seasoning and puree till smooth.
Notes
- For the tomatoes, choose the most natural product you can find. Many commercial tomato products have salt added among other things that are not desirable.
- Why the carrot? the carrot mellows the acidity and lends a mild sweetness to the sauce mitigating the need to add sugar or baking soda etc.
- We simply bash the garlic to release the oils without inviting the pungency of a minced or chopped.