basic tomato sauce
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 cup chopped yellow onion, about ½ of a large onion
  • ½ cup coarsely grated or thinly sliced carrots, about 1 large carrot
  • 2 fresh thyme sprigs, minced, about ½ teaspoon
  • 2 cans (28 ounce each) of plum tomatoes or whole peeled tomatoes, preferably San Marzano, with their juices - I used San Marzano whole peeled tomatoes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon red pepper flakes - I added in this ingredient to give the sauce a bit of spice. My kids loved it and it wasn't too spicy at all.
  1. First off, prep all of your ingredients. Mince your garlic, chop up your onion and your fresh thyme.
  2. Peel and grate up your carrot. I cringe grating a carrot on the box grater because I'm afraid I'm going to cut my finger, so I actually peeled and chopped up my carrot into inch long pieces and then threw it in the mini prep.
  3. Heat up the 2 tablespoons olive oil in a sauce pan or dutch oven over medium heat. Add in the onion and garlic and sauté until soft and beginning to color, about 10-12 minutes.
  4. Add in the carrots and thyme and sauté until the carrots are soft, about 3-5 minutes.
  5. Add in the tomatoes and their juices and crush the tomatoes with either a fork or a potato masher to release their flavor.
  6. Stir in the salt, pepper and the red pepper flakes, if using them.
  7. Bring the sauce to a boil and then reduce to a simmer. Cover and simmer for 1 hour, making sure to stir the sauce every 15 minutes or so.
  8. Allow the sauce to cool for 15 minutes, then puree in batches in a blender. You can put the first batch in a bowl after it's been pureed and then wipe clean the pot while the 2nd batch is being pureed. Pour the pureed sauce back into the wiped down pan and adjust the seasoning if necessary.
  9. Top over your favorite pasta, pizza or spaghetti squash.
  10. This sauce will keep, tightly covered in the refrigerator, for up to 3 weeks.
Nutrition Information
Serving size: makes 6 cups
Recipe by Marin Mama Cooks at