Category:
Condiments + Spice Blends

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Chef Will Packwood

Super easy

1/2 cups good-quality extra-virgin olive oil
1 medium yellow onion, peeled and finely minced
2 carrots, peeled and finely diced
3 cloves garlic, peeled and minced
1 Fresno or other small chili, seeded and finely diced
2 28-oz. cans of tomatoes
12 fresh basil leaves
3 sprigs fresh oregano, leaves only
1 anchovy fillets, mashed to a paste
Salt and pepper to taste

Basic Tomato Sauce Directions

Place a large pot over medium-high heat and add the oil, onion and carrot. Season with a small amount of salt and pepper and allow the mixture to sweat until translucent.

Add the garlic and chili and season with a small amount of salt and pepper. Continue cooking for 3 to 5 minutes.

Using your hands, crush the tomatoes and add them to the pot. Add the herbs and anchovies and stir to combine.

Adjust the heat to a very low simmer and allow the tomato sauce to simmer for 1½ to 2 hours.

Adjust the seasoning to taste and serve as desired. Store any unused sauce in the refrigerator for up to 1 week.