There are a few prepackaged pantry staples I can’t live without. Canned tomatoes would definitely be one of them (at least until I learn how to can fresh tomatoes next summer). And once I learned how to make a Basic Tomato Sauce from scratch, dried pasta became another pantry staple we always have on hand. This sauce is intended to be ‘basic’ and is a wonderful base to build upon.
Changing up the herbs and the aromatics will add complexity. Adding a dash of Balsamic, I’ve learned recently from Shelby, will give the sauce a wonderful finish. And adding red pepper flakes early allows a gentle heat to build. Experimenting is the best part of cooking….well, right after eating.
This basic tomato sauce helps deliver Chicken Parmesan…with easy comfort.
- 3 Tbl. extra virgin olive oil
- 1 cup onion, diced
- 2-3 garlic cloves, minced
- 1 carrot, fine diced
- 2 Tbl. fresh thyme, chopped
- 1 28 oz. can diced tomatoes
- salt & pepper to taste
- In a 3 qt. heavy saucepan, heat olive oil of medium heat.
- Add onion, garlic, carrot, and thyme and cook until onions are soft, about 8-10 minutes.
- Add canned tomatoes with juices and bring to a boil.
- Then lower heat and simmer another 5 minutes.
- For smooth sauce, puree in blender.
- Season with salt & pepper to taste.
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