- 1/2 C. olive oil
- 3 C finely chopped yellow onions (about 3 large onions)
- 2 medium size carrots, peeled and finely chopped
- 2 cans (28 oz. each), peeled plum tomatoes in tomato puree
- 1 Tbsp. dried basil
- 1 tsp. dried thyme
- 1/8 tsp. cayenne pepper
- 4 garlic cloves, finely chopped
- 1 Tbsp. balsamic vinegar (optional)
- 1 bay leaf
- 1 C finely chopped Italian parsley
- 1 tsp. salt
Heat the oil in a heavy pot. Add the onions and carrots and cook, covered, over low heat until vegetables are tender (about 25 min.).
Add the tomatoes, basil, thyme, salt, cayenne pepper and bay leaf. Cook over medium heat, stirring occasionally, for 30 min.
Remove the bay leaf and transfer the tomato mixture to a blender in small bathes and puree.
Return the sauce to the pot and set the pot over medium heat. Add the parsley and garlic and cook another 5 min.
Taste and correct seasoning. Add the balsamic vinegar if the sauce seems to lack intensity. Add brown sugar if the sauce is too acidic.