This is the perfect tomato sauce for spaghetti, pizza and meatballs in tomato sauce. There is a 'secret' ingredient which provides natural sweetness and silky taste - carrot. You do not see the carrots in the sauce, but you will deffinitely taste the difference. It is a basic tomato sauce and I've prepared it many times without remembering the source, but I read somewhere lately that this is a Mario Batali's recipe which is quite possible - he knows best how to prepare Italian food. The only difference between his original recipe and this one here is that I add some tablespoons of butter which, according to my opinion provide even more silkyness to the sauce. Enjoy!
· 1 medium onion, peeled and cut in half
· 1 medium carrot, peeled and finely grated
· 3 cloves of garlic, minced
· 2 Tbsp butter
· 1/2 cup extra virgin olive oil or sunflower oil
· 2 28-ounce cans (2 x 800 g) whole peeled tomatoes crushed by hand and juices reserved
· 1 tsp salt
Heat the oil and butter in a saucepan and add the onion and carrot. Cook until vegetables get soft (about 10 minutes on medium heat). Add garlic and after a minute stir in the tomatoes. Season with salt and simmer for 30 minutes, stirring often. Take out the onion and serve sauce with pasta or spread it onto a pizza.