- 1 onion, ¼” diced
- 4 cloves garlic, peeled and thinly sliced
- 3 tbsp chopped fresh basil leaves or 1 tbsp dried basil/oregano/thyme
- ½ a medium-sized carrot, finely grated
- ½ kg whole tomatoes, steamed, crushed by hand and juices reserved
- Unrefined salt to taste
Sprinkle a little salt over the chopped onion and garlic. Wait for a minute and then dry fry them in a heavy bottomed pot until a light golden brown – about 8 to 10 minutes. Add the basil/ oregano/ thyme and carrot and cook for 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Reduce the heat and simmer for 30 minutes, until as thick as hot cereal. Season with salt and serve. This sauce keeps for 1 week in the refrigerator, or up to 6 months in the freezer.
Serves 1 – 2