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Simple Fresh Tomato Sauce

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  • 6 T. TOOC Fresh Basil Olive Oil
  • 1 medium Yellow Onion cut into 1/4-inch slices
  • 1 medium carrot, peeled and halved lengthwise and cut into 1/4-inch thick slices
  • Sea salt and fresh cracked pepper to taste
  • Hot Pepper flakes to taste (optional)
  • 5 cloves garlic, chopped
  • 4 pounds ripe, fragrant heirloom tomatoes, cored and cut into 1/2-inch wedges
  • 1/4 C chopped parsley


Heat large Dutch oven or heavy bottomed saucepan over medium heat.

Add 3 tablespoons of the olive oil, the onion, and carrot and season with a pinch of salt and red pepper flakes. Cover and gently cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

Add the garlic and cook for 1 minute, then add the tomatoes and stir to combine. Cover again and cook, stirring occasionally, until the tomatoes are very juicy, 10-15 minutes. Uncover and continue to cook over medium heat, stirring occasionally for 30 minutes. Add the parsley and cook 5 minutes more. Stir in remaining Olive Oil. Taste and adjust seasoning with salt and pepper if necessary. If it's too acidic, add a pinch of sugar. If it's too sweet a drop of red wine vinegar.If you would like a thicker sauce cook down until it reaches the desired consistency.

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