Basic Tomato Sauce
Description
Courtesy of Chef Will PackwoodIngredients
½ c. good-quality extra-virgin olive oil
1 medium yellow onion, peeled and finely minced
2 carrots, peeled and finely diced
3 cloves garlic, peeled and minced
1 Fresno or other small chili, seeded and finely diced
2 28-oz. cans of tomatoes
12–15 fresh basil leaves
3–4 sprigs fresh oregano, leaves only
1–2 anchovy fillets, mashed to a paste
Salt and pepper to taste
Methods/steps
Place a large pot over medium-high heat and add the oil, onion and carrot. Season with a small amount of salt and pepper and allow the mixture to sweat until translucent. Add the garlic and chili and season with a small amount of salt and pepper. Continue cooking for 3 to 5 minutes. Using your hands, crush the tomatoes and add them to the pot. Add the herbs and anchovies and stir to combine. Adjust the heat to a very low simmer and allow the tomato sauce to simmer for 1½ to 2 hours. Adjust the seasoning to taste and serve as desired. Store any unused sauce in the refrigerator for up to 1 week.
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