Braden Family Cookbook
C.B. borrowed and revised
1 medium onion, cut into
4 cloves garlic, peeled and
finely sliced. . . Has to be sliced
as it imparts looks and a different
3 ounces good olive oil
t tbsp. fresh thyme ( or 2
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
(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
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.