INGREDIENTS
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3 tablespoons olive oil (or vegetable oil)
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1 large yellow or white onion, thinly sliced
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2 large garlic cloves, sliced thinly or minced
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3 pounds ripe tomatoes, peeled and quartered, or about 48 ounces of canned, chopped tomatoes with liquid
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Salt (go easy on salt if using canned tomatoes)
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Freshly ground pepper
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1 tablespoon chopped fresh basil or 1 1/2 teaspoons dried
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1 tablespoon dried oregano (Mexican or Mediterranean), crumbled
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1 small carrot, peeled and grated
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2 tablespoons dark rum or bourbon (optional)
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About 3 tablespoons tomato paste
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