Homemade tomato sauce is quick, easy, economical, and endlessly useful.  I make it in large quantities and freeze it in zip-top quart bags.

Simple Tomato Sauce

3 tbsp. olive oil

1 Spanish onion, finely diced

4 cloves garlic, peeled and thinly sliced

1/2 carrot, peeled and finely grated

2 tbsp. finely chopped fresh thyme (or 1 tbsp. dried oregano)

2 28-oz. cans best-quality whole peeled tomatoes

kosher or sea salt and freshly ground black pepper, to taste


In a large saucepan or dutch oven, warm olive oil over medium heat.  Add onion and cook, stirring occasionally, until softened, about 8 minutes.  Add garlic, carrot, and thyme, and cook, stirring frequently, until carrot is soft and onions are light golden brown, about 5 minutes more.

Crush the tomatoes with your hands, then stir them into the pot with the vegetables.  Raise heat and bring to a boil.  Lower heat and simmer about 30 minutes, stirring occasionally, until tomatoes have broken down a bit and sauce is slightly thickened.  Season with salt and pepper.