• Portion size 8 servings
  • Credits : Ted


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


Step 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.
Share X
Dressings & Sauces

Basic Tomato Sauce