Best Mario Batalis Basic Tomato Sauce Recipes

Mario Batali's Basic Tomato Sauce image

Provided by The Dr. Oz Show

Yield 4

Number Of Ingredients 5

1/4 cup extra-virgin olive oil 1 yellow onion
diced 5 cloves of garlic
peeled and thinly sliced 3 tbsp fresh thyme
leaves only 1/2 medium carrot
shredded 2 can (28 oz) peeled whole tomatoes salt

Steps:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal.Season with salt and serve.

Mario Batali's Tomato Sauce image

Provided by Kerena

Categories Sauces

Time 45m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
3 red onions, thinly sliced
1 head garlic, thinly sliced
1 tablespoon red chili pepper flakes
salt and pepper
1 sprig fresh rosemary
2 cups red wine
1 (16 ounce) can san marzano tomatoes, and their juices crushed by hand
1/2 bunch Italian parsley, roughly chopped

Steps:

In a large oven-proof skillet, heat the olive oil over high heat. Add the onions and garlic and cook over medium heat until well browned. Add the chili flakes and salt and pepper, to taste. Add the rosemary and red wine and stir until the wine is reduced by half. Add the tomatoes and simmer for 15 minutes.

Nutrition Facts : Calories 199.7, Fat 9.4, SaturatedFat 1.3, Sodium 137.4, Carbohydrate 14.2, Fiber 2.4, Sugar 4.8, Protein 2.1

Mario Batali's Basic Tomato Sauce image

Provided by aHardDaysNight

Categories European

Time 50m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 7

1 Spanish onion, diced
4 garlic cloves, minced
6 tablespoons virgin olive oil
4 tablespoons fresh thyme
1/2 medium carrot, grated
2 (28 ounce) cans tomatoes, crushed and mixed well with their juices
salt, to taste

Steps:

saute the onion and garlic in the olive oil over medium heat until translucent, but not brown.
add the thyme and carrot and cook 5 minutes more.
add the tomatoes.
bring to a boil, lower the heat and simmer for 30 minutes.
season with salt to taste.
serve immediately.
the sauce may br refrigerated for up to one week or frozen for up to 6 months.