1/2 large onion, chopped
3 cloves of garlic, chopped
1 carrot, shredded or grated
1 can of whole peeled San Marzano tomatoes
salt and pepper
olive oil
Adapted from Molto Mario by Mario Batali
Over medium heat, coat the bottom of a large saute pan with olive oil. Add the chopped onions and a pinch of salt. Cook onions for two minutes, then add the garlic. Allow onions and garlic to simmer for five minutes or until they've softened, stirring occasionally to prevent burning. Add carrots to the mixture and continue cooking for another three to five minutes. Add more olive oil if necessary. Pour the can of tomatoes into a bowl, liquid and all, and squeeze the tomatoes, breaking them down into bite-size pieces with your hands (be careful while squeezing - there's liquid inside the tomatoes, and they have a tendency to explode). Add the tomatoes to the saute pan with a pinch of salt and fresh ground pepper. Bring sauce to a boil then reduce to a simmer. Cook for 30 minutes or until it reaches your desired consistency (mine looks like oatmeal). Taste the sauce and adjust seasoning (sometimes I add garlic powder or red pepper flakes). Serve immediately over al dente pasta.
The best part about this recipe, in my mind, is that I'm using very healthy, basic ingredients to produce a really tasty sauce. Yes, it takes more work than unscrewing the lid from jarred sauce, but I like knowing exactly what I'm putting in my body. Ain't no preservatives, thickeners, or any other craziness in this sauce - just good veggies and healthy oil. Yum!
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