Ingredients Pasta + Noodles Pasta Sauce Basic Tomato Sauce 2 Reviews Chef Hugh Acheson uses a little grated carrot to offset the acidity in his fragrant tomato sauce, which also has plenty of fresh oregano. Slideshow: More Tomato Sauce Recipes By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Active Time: 15 mins Total Time: 1 hrs Yield: 3 cups Ingredients 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 Directions 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. Rate it Print