Tomato Sauce

Super simple and super om nom.

Ingredients:

Olive oil
Garlic (diced)
Onion (diced)
Tomatoes (the fattest and juiciest)
Canned tomatoes (for some juice)
Carrot
Basil
Parsley
Thyme
Oregano
Salt & Pepper




I picked out two of the juiciest tomatoes at the store originating from Spain. Peel them and remove all seeds. This is best done by cutting an "X" shape at the top and boiling them til soft. Once removed from the boiling water, run them under a splash of cold water, and the skin should peel off nicely. In this case I was too lazy to boil them, so I skipped straight to the peeling, and after wrestling with the tomato ended up with a pile of tomato guts with a few flakes of skin still on the tomato. Needless to say, don't skip this step if you want the skin to come off nicely...

Place a pot on medium heat and cover the bottom with olive oil. Add the garlic and onion, and cook until translucent (6-8 minutes). 

Add the gutted tomatoes and the canned tomatoes into the pot and lower heat. Add all the herbs and salt and pepper to taste. 

Let the sauce simmer for a good 2-3 hours for higher intensity of flavor. Finally, for the last 30 minutes, add the carrot to absorb the acidity of the tomatoes. 

Finally, puree or leave chunky... to each his own.


No pictures because I actually made the tomato sauce to accompany los filetes rusos (se me hace demasiado raro llamarlos "Salisbury Steak"), so visit Filetes Rusos page to catch a glimpse of the sauce.