Like the name suggests, this is a basic tomato sauce that we use in a variety of dishes. You can keep it in the freezer for up to six months, so you may want to double the recipe and freeze the extra. The only “secret” to this sauce is that you start with good canned tomatoes. Our preference, hands down, is San Marzano, a variety of plum tomatoes from Campania praised for its tart flavor and bright red color.

Ingredients

　　1/4 cup extra-virgin olive oil

　　1 large Spanish onion, finely diced (about 2 cups)

　　1 tablespoon kosher salt, plus more to taste

　　1/2 teaspoon freshly ground black pepper, plus more to taste

　　4 garlic cloves, thinly sliced

　　Half of a medium carrot, peeled and shredded in a food processor or on a box grater

　　3 tablespoons fresh thyme leaves

　　2 28-ounce cans whole peeled plum tomatoes, including their juices (preferably San Marzano)

　　Heat the olive oil in a medium saucepan over medium heat. Add the onion, sprinkle with the salt and the pepper, and cook the onion, stirring occasionally, until it is tender and translucent, about 10 minutes. Add the garlic and cook 1 to 2 minutes to soften , stirring constantly so it doesn’t brown. Add the carrot and thyme leaves and cook, stirring occasionally, until the carrot is soft, 6 to 8 minutes. Add the tomatoes, including their juices; bring the liquid to a boil, reduce the heat, and simmer the sauce, stirring often, for about 30 minutes, until it has thickened slightly. (Be careful: the tomato sauce can burn easily if you don’t stir it often enough or if you have the heat too high.) When the sauce is done, pass it through a food mill into a large bowl. Taste for seasoning and add more salt or pepper, if desired. Use the sauce or set it aside to cool to room temperature, then transfer it to an airtight container and refrigerate for up to several days or freeze for up to several months.

　　The Mozza Cookbook