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Recipe

Tomato Sauce

  • Yield: About 1 1/2 cups

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup chopped yellow onions
  • 2 tablespoons finely chopped carrots
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced garlic
  • 1 1/2 cups peeled, seeded, and chopped tomatoes
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh oregano leaves
  • Pinch cayenne
  • 1/2 cup chicken stock

Directions

  • Heat the oil in a large saucepan over high heat. Add the onions, carrots, salt, and black pepper and cook, stirring, until the onions are soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add tomatoes, basil, oregano, and cayenne, and cook for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened and fragrant, about 15 minutes.
  • Remove from the heat and puree in a food processor or blender. Serve immediately over the Stuffed Zucchini Pancakes, or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.