Braden Family Cookbook

Chuck Braden

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  BASIC TOMATO SAUCE                                    C.B. borrowed and revised


1 medium onion, cut into 1/4" dice

4 cloves garlic, peeled and finely sliced. . .  Has to be sliced as it imparts looks and a different     taste

3 ounces good olive oil

t tbsp. fresh thyme ( or 2 tbsp. dried)

2 - 28 oz cans of Italian Style Peeled Tomatoes (San Marzano variety)  crushed by hand in a bowl.  I recommend the Cento brand as it is less expensive than others I have tried and fantastic  in quality!

˝ medium carrot very finely shredded 

Sauté onion and garlic with the olive oil over a little lower than medium heat until clear, but not browned.  Add the thyme and carrot and cook for about 5 minutes more.  Add the tomatoes and their juice, bring to a boil, then lower the heat until it just bubbles for about 30 minutes.  Stir semi-often (you figure this out).  Season w/ salt to taste. 

Yields about 6 cups. 

Great. . .  Freeze in 2 cup (enough for two people) increments in zip lock bags.  Use for all “tomato” sauce based recipes. . .  Figure about 1 cup per person w/ about 3 - 4 oz of pasta per person.