Description
This recipe is adapted from the Silver Palate Cookbook.
Ingredients
Scale
- 1/3 cup olive oil
- 2 large yellow onions, diced
- 2 carrots, peeled and diced
- 2 28 oz cans peeled whole tomatoes
- 1 tbsp dried basil
- 1 tsp dried time
- 1 tsp dried oregano
- 1 tsp salt
- 1/8 to 1/4 tsp cayenne pepper
- 1 bay leaf
- 1 bunch parsley, finely chopped (approx 1 cup)
- 5 cloves garlic, peeled and minced
Instructions
- Heat oil in a large pot or dutch oven. Add onion and carrots and cook covered over low heat for 25 minutes, stirring occasionally.
- Add tomatoes, dried herbs and spices and bay leaf. Use a wooden spoon to break apart the tomatoes. Cook over medium heat for 30 minutes stirring occasionally.
- Remove the bay leaf. Use an immersion blender to puree the sauce. Alternatively, you can transfer the sauce to a food processor or blender to puree.
- Once sauce is blended to desired consistency, stir in garlic and parsley and cook for 5 more minutes.