Simple Red Sauce – Pasta? Pizza? You Choose
This is a simple go-to sauce. I like it on a flatbread with fresh ricotta & parmesan cheese and chopped fresh basil.
3 tablespoons olive oil
2 cloves of garlic, smashed and coarsely chopped
3 – 4 baby carrots or 1/2 of a medium carrot, diced
1 28 oz. can of whole, peeled San Marzano tomatoes
1 tsp sugar
1 tsp salt and pepper to taste
Crush tomatoes in a small bowl (I prefer to get messy and use my hands).
Heat oil in medium saucepan over medium heat. Add onions, garlic and carrots and saute until they begin to soften. Add tomatoes, sugar, 1 tsp salt and 1/2 tsp pepper. Reduce heat and simmer for 45 minutes. Puree in food processor, or I prefer my immersion blender, until desired consistency. Season to taste.
Yields 3 1/2 cups