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Fresh Tomato Sauce

Use whatever type of tomatoes you like: juicy heirlooms, meaty plums, or sweet yellows.

Whole Living, September 2011 http://www.marthastewart.com/144750/fresh-tomato-sauce
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  • Yield Makes about 4 cups (enough for 16 pizzas)

Ingredients

    • 4 tablespoons extra-virgin olive oil
    • 1 large yellow onion, finely chopped
    • 4 cloves garlic, chopped
    • 2 medium carrots, finely chopped
    • 3 pounds ripe tomatoes, chopped, juices reserved
    • Coarse salt and freshly ground pepper
    • 1 1/2 teaspoons dried oregano
    • 8 fresh basil leaves, torn if large

Directions

  1. Heat oil in a saucepan over medium heat. Add onions, garlic, and carrots and cook until tender, 8 to 10 minutes. Add tomatoes and their juices, a pinch of salt, oregano, and basil; bring to a simmer.
  2. Reduce heat to low and cook, stirring occasionally until sauce is thick, about 1 hour. Puree in a food processor, if desired. Season with salt and pepper.
  3. Let sauce cool to room temperature before using on pizza. (Refrigerate for up to a week, or freeze for up to two months.)

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