Basic Tomato Sauce

Chef Hugh Acheson uses a little grated carrot to offset the acidity in his fragrant tomato sauce, which also has plenty of fresh oregano.

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  • Servings: 3 cups

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  • 2 tablespoons extra-virgin olive oil

  • 1 small white onion, finely chopped

  • 1 medium carrot, grated

  • One 28-ounce can whole plum tomatoes in juice, coarsely pureed

  • Kosher salt

  • 1 tablespoon unsalted butter

  • 2 teaspoons fresh oregano, finely chopped

How to make this recipe

  1. In a medium saucepan, heat the olive oil over moderate heat until shimmering. Add the onion and cook, stirring, until softened, about 8 minutes. Stir in the carrot, then add 
the tomatoes and season 
with salt. Simmer over moderately low heat, stirring occasionally, until 
the sauce has thickened, about 40 minutes. Remove from the heat and stir 
in the butter and oregano.

Make Ahead

The tomato sauce can be refrigerated for up to 1 week.

Contributed By Published March 2017

1102804 recipes/basic-tomato-sauce 2017-02-14T13:45:57+00:00 Hugh Acheson march-2017,tomato sauce,plum tomatoes,hugh acheson,recipe recipes,basic-tomato-sauce 1102804

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