© Abby Hocking
Active Time
15 MIN
Total Time
1 HR
Serves : 3 cups

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

How to Make It


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.

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