1 large onion cut in medium dice
1 small carrot washed peeled and finely grated
5-6 cloves garlic peeled (NOT SMASHED) sliced thin
1 small sprig thyme (optional)
4-5 Basil leaves torn in strips
1 35 oz can WHOLE San Marzano tomatoes* (Cento is good
Red pepper flakes to taste
California Olive Ranch olive oil for pan and finish
1 lb. pasta of choice
- Heat a large sauce pan
over medium heat add olive oil to coat then add onion carrot and
garlic. Season with salt add red pepper is desired and cook until
soft but not brown (sweat).
- Add tomatoes and thyme –
reserve tomato puree from can. Cook – uncovered over medium heat
until reduced by 1/4 and tomatoes are beginning to break up. Remove
from heat. If desired at this point you may break tomatoes up with
spoon or for smoother consistency use an immersion blender.
- Add torn basil and taste
and adjust seasoning if necessary.
- Serve immediately with
pasta of choice. Will last 7-10 days under refrigeration or cool and
freeze for up to 3 months.
- Bon Appétit!
- Fresh tomatoes are a great option when in season,
Romas work best for me.
To use fresh tomatoes:
- Fill medium large sauce pan with cold water and bring
to rapid boil.
- Remove top stem, and make a small "x" in bottom of
- Carefully place tomato into water and cook, undisturbed
for 15-20 seconds – or just until skin starts to loosen.
- Place tomatoes in ice bath (equal parts ice & cold
water) until cool enough to handle.
- Peel tomatoes, cut in ½ and remove seeds, then cut in
appropriate size for recipe.