Eggplant Recipes » Recipe List » Basic Tomato Sauce

Basic Tomato Sauce

Diced Spanish onion and thinly sliced garlic are sautéed in olive oil until soft and golden brown. Chopped fresh thyme and finely grated carrot are added to sautéed onion and garlic and cooked until carrot is soft. Crushed whole peeled tomatoes are stirred into sautéed vegetables. Mixture is seasoned to taste with salt and simmered until heated through.

Ingredients -

1/4 cup Extra-Virgin Olive Oil
1 Spanish Onion, 1/4-inch diced
3 Garlic Cloves, peeled and thinly sliced
2 tablespoons chopped Fresh Thyme Leaves
1/2 Medium Carrot, finely grated
2 (28 ounces each) cans Peeled Whole Tomatoes, crushed by hand and juices reserved
Salt, to taste

Preparation:

1. Add the garlic, onion and olive oil to a 5 quart saucepan and heat over medium heat for 10 minutes, or until soft and golden brown.

2. Add the carrot and thyme and cook until the carrot is soft, which takes about 5 minutes.

3. Add the 2 cans of tomatoes and bring the mixture to a boil, stirring frequently.

4. Add salt, to taste and simmer until hot.

Eggplant Recipe Tip -
Sautéing Garlic

	Make sure that you pay close attention to the garlic when you are sautéing it because it has a tendency to burn. Burnt garlic has an intense bitter flavor which is very unpleasant. Once burning it, you have to start over.

Eggplant Recipe Tip -
Spanish Onions

	Spanish onions are large onions that can be found in most grocery stores or specialty produce stores. The yellow or white colored Spanish onion has a mild, sweet flavor and is a perfect substitute for yellow or white storage onion in recipes when you want to add a mellower flavor. Spanish onions are delicious when eaten raw.

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