My Favorite Tomato Sauce

If there is one thing you should know about me, it’s that I personally believe that Chef Robert Irvine can do no wrong. I absolutely love him. I also, absolutely love a big heaping bowl of pasta goodness drenched in a tangy tomato sauce. I was in the search for a simple, but delicious, tomato sauce and Chef Irvine delivered! Recipe below 🙂

  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic, peeled and thinly sliced or minced
  • 1 large onion yellow, diced
  • 1/2 cup dry red wine
  • 2 cups minced or grated carrots
  • 3 tablespoons thyme leaves, minced
  • 30 ounces whole peeled tomatoes, crushed
  • 1 cup chopped fresh basil
  • Salt and freshly ground black pepper

Over medium-high heat, add the olive oil to a saucepan and heat. Add the garlic and onions and cook until the onions soften. Next, add the wine, deglazing the pan. Reduce the heat to medium and add the carrots and thyme, cooking for an additional 5 minutes. Finally, add the tomatoes and their juices, bring to a boil and reduce the heat to a simmer. Add the basil and continue to cook over a low heat for 20 to 30 minutes. Season to taste and remove from the heat.

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