Although there are supermarket aisles filled with hundreds of different jars of tomato sauce, every now and then, it's rewarding to make your own. The thick sauce simmering on the stove warms the kitchen and fills the house with a delectable aroma.
This wonderful recipe makes a huge batch of sauce, so you can use some now and freeze the rest for later. The base of the sauce is a classic mirepoix, plus garlic and tons of fresh herbs. The resulting sauce is rich, slightly sweet, and one of the best tomato sauces I've ever tasted.
It's delicious simply tossed with spaghetti, but it's also great in dishes like lasagna, pizza, and eggs in purgatory. To check out the recipe, which comes from chef Marco Canora's cookbook, keep reading.
From Marco Canora's Salt to Taste Ingredients 3/4 cup extra virgin olive oil Directions Makes about 2 1/2 quarts.
1 medium onion, peeled and minced
1 small carrot, peeled and minced
1 celery stalk, minced
3 garlic cloves, peeled and minced
1/4 cup minced fresh flat-leaf parsley leaves
1/4 cup minced fresh basil leaves
1 tablespoon fresh thyme leaves
4 (28-ounce) cans tomato puree
Salt and freshly ground black pepper
From Marco Canora's Salt to Taste
3/4 cup extra virgin olive oil
Makes about 2 1/2 quarts.