Hand-Crushed Pomodoro Sauce
Balance of texture and sweet, slightly acidic tomatoes. This sauce is a staple base for all your Italian food dreams!
Servings 2 quarts
- ⅓ cup extra virgin olive oil
- 1 medium yellow onion small dice
- 5 cloves garlic thinly sliced
- 1 large carrot peeled and quartered
- 6 leaves fresh basil
- 3 28-ounce cans San Marzano whole peeled tomatoes
- 1 cup white wine
- salt and pepper
In a separate bowl, hand squeeze each tomato breaking it apart. Run your fingers through to ensure tomatoes have been broken into smaller pieces. Set aside.
In a heavy-bottom sauce pan, heat olive oil over medium high heat. Sauté onions until they begin to sweat, about 5 minutes.
Add garlic and carrots, sauté an additional 3 minutes.
Deglaze the pan with white wine and cook 1 minute longer. Add tomatoes, basil, salt and pepper. Stir to combine.
Bring to a boil over medium high heat, stirring frequently. Once sauce comes to a boil, reduce heat to low and simmer for 45 minutes until sauce has thickened.
Remove carrots, let cool and store.
Calories: 667kcal | Carbohydrates: 62g | Protein: 11g | Fat: 38g | Saturated Fat: 5g | Sodium: 1738mg | Potassium: 2554mg | Fiber: 14g | Sugar: 34g | Vitamin A: 7488IU | Vitamin C: 120mg | Calcium: 421mg | Iron: 12mg