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Stewed Tomato Sauce with Basil and Olive Oil

Name: Stewed Tomato Sauce with Basil and Olive Oil
Total time: 1 h
Cuisine: Italian, Europe
Ingredients: 1 (28-ounce) can, tomatoes in puree, puree reserved, tomatoes seeded, then crushed; 1 , medium carrot, peeled and minced; 3 tablespoons, olive oil; 2 tablespoons, minced fresh basil leaf, or minced mint

Appears in Cook's Illustrated March/April 1994

These four sauces made from canned tomatoes are easy, cook quickly, and showcase the flavors of the basic ingredients.

YIELD 9 (Makes about 3 cups)

TIME 1 hour

Stewed Tomato Sauce with Basil and Olive Oil photo

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Gather Your Ingredients

1 (28-ounce) can tomatoes in puree, puree reserved, tomatoes seeded, then crushed

1 medium carrot, peeled and minced

3 tablespoons olive oil

2 tablespoons minced fresh basil leaf, or minced mint

Before You Begin

In this recipe, tomatoes are simmered slowly without garlic, onion or oil to keep intact their sweet, clear flavor. If tomatoes in puree are unavailable, strain tomatoes and add back only one cup of liquid. The full strength of the olive oil comes through in this sauce, since it's added just before serving. If you do not have a food mill, you can puree this sauce in a food processor, as long as you carefully seed the tomatoes before cooking.

Instructions

Put tomatoes, puree, and carrot in a large saucepan; bring to simmer; continue to simmer, partially covered and stir occasionally until thickened slightly, about 45 minutes. Puree by passing through a food mill. Return to simmer; season to taste with salt and pepper; before serving, stir in olive oil and basil.

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