Mike's Tomato Sauce

  • Veal parmesan with homemade bread by Cook of the Week Michael McCraren, a volunteer at the Illinois Railway Museum in Union.

      Veal parmesan with homemade bread by Cook of the Week Michael McCraren, a volunteer at the Illinois Railway Museum in Union. Laura Stoecker | Staff Photographer

 
Posted2/17/2015 6:00 AM

1 carrot, coarsely chopped

1 medium onion, finely diced

 

1 can (28 ounces) crushed tomatoes

2 cloves garlic, sliced

½ cup fresh basil, chopped

2 tablespoons port wine or any good red wine (optional)

4 tablespoons olive oil

½ teaspoon of salt

Salt and pepper to taste

Place the chopped carrot in the bowl of a food processor with the chopping blade. Pulse the food processor several times until the carrot is finely chopped.

Put the olive oil in the sauté pan over medium-high heat. Add the onion, carrot and ½ teaspoon of salt and sauté until soft about 6 minutes. Add the tomatoes and slice the garlic into the sauce, then add the basil and wine. Bring the sauce to a boil and reduce the heat and simmer for 15 minutes. Taste, then season with salt and pepper if needed.

Makes about 4 cups.

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