ITALIAN TOMATO SAUCE

Italian Tomato Sauce image

This sauce really hits the mark - with just the right amount of herbs and delectable, tomato-y kick. We served the sauce over a baked chicken breast for a killer improvised chicken Parmesan!

Provided by Sharon Antoniak

Time 2h15m

Number Of Ingredients 12

Ingredients

3 lb ripe plum tomatoes cored peeled and seeded or 1 35 oz can peeled italian plum tomatoes in puree. lightly crush, with their liquid.
6 oz tomato paste, italian
2 c water
1/4 c olive oil, extra virgin
1 small onion (chopped)
1 carrot, grated
2-3 clove garlic, fresh minced
2 bay leaves
10 basil leaves, finely cut or 2 teaspoons dried
6 sprigs fresh parsley, chopped or 2 teaspoons dried
1/2 tsp oregano, dried
salt and pepper to taste

Steps:

1. Crush tomatoes as fine as possible if they are whole.
2. In a medium to large size sauce pan pour olive oil and finely chopped onion and carrot, sauté until soft. Add minced garlic. Cook briefly not to burn garlic. (Garlic turns bitter if over browned)
3. Add the crushed tomatoes and tomato paste with 2 cups of water. Stir. Add remaining ingredients.
4. The sauce should simmer for at least 1 ½ - 2 hours with lid partially covering pan. Stir occasionally to prevent sauce sticking to the bottom of pan. Remove the bay leaf before serving.

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