My family is fond of pasta. We like all the varieties—from curly to straight. With our hectic schedules, when I do find time to make good homemade tomato sauce, I tend make a big batch. We’ll usually have some for dinner that night, and then I put up some in the freezer. That way, on those hectic nights, I can heat the sauce, and by the time the pasta is ready, dinner is done!
Makes 6 cups
½ CUP OLIVE OIL
1 SMALL VIDALIA ONION, FINELY CHOPPED
5 GARLIC CLOVES, MINCED
1 LARGE CARROT, GRATED
TWO 28-OUNCE CANS WHOLE PEELED TOMATOES
1 BAY LEAF
2 TABLESPOONS CHOPPED FRESH BASIL
SALT AND FRESHLY GROUND BLACK PEPPER
Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and carrot and cook for 5 minutes. Hand-crush the tomatoes as you add them to the pot, then add the can juices, bay leaf, and basil. Bring the mixture to a boil, then reduce the heat to medium-low and let the sauce simmer for an hour or so to thicken. Season with salt and pepper to taste.
SOUTHERN SIMPLE: This is a great base for many other dishes: spaghetti and meatballs, lasagna, Bolognese, and so on.
The carrot and Vidalia onion add a bit of sweetness to the sauce.
SOUTHERN MOTHER: An English muffin topped with this sauce and cheese makes a quick mini-pizza snack.