Prep 20 mins
Cook 1 hr
Tomato sauce is one of the first foods I set out to learn how to make on my own. Through several years of trial and error, gleaning little bits of wisdom from dozens of other recipes, I've finally developed one of my own. And I think it's just about perfect.
- 2 tablespoons olive oil
- 1 small onion
- 1 small carrot
- 1 large celery rib
- 3 garlic cloves
- 10 kalamata olives, pitted
- 3 (28 ounce) cans san marzano tomatoes, crushed
- 1⁄3 cup red wine
- 5 sprigs fresh thyme
- Heat olive oil in the bottom of a large stock pot until it just shimmers.
- Add the onion, carrot, and celery and saute over medium heat until tender.
- Add the garlic and cook about 1 minute until softened.
- Add the olives, tomatoes, and wine. Stir and bring to a very slight simmer.
- Add thyme and continue simmering until hot.
- Note: The sauce can be served at this point, but I find the longer and slower you cook it, the better the results. I love to prep this early and let it simmer for at least an hour. You could let it go up to four hours if you keep adding water to keep it from getting too thick.