Simple Fresh Tomato Sauce



6 Tbsp Vinesation Organic Basil Olive Oil

1 medium yellow onion cut into ¼ inch slices

1 medium carrot, peeled and halved lengthwise and cut into ¼ inch thick slices

Sea salt and fresh cracked pepper to taste

Hot pepper flakes to taste (optional)

5 cloves of garlic, chopped

4 pounds ripe, heirloom tomatoes, cored and cut into ½ inch wedges

¼ cup chopped parsley



Heat large dutch oven or any heavy bottomed saucepan over medium heat.

Add 3 Tbsp of the olive oil, the onion, and carrot and season with a pinch of salt and pepper flakes.  Cover and gently cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

Add the garlic and cook for 1 minute, then add the tomatoes and stir until combined. 

Cover again and cook, stirring occasionally, until the tomatoes are very juicy  (10-15 minutes).  Uncover and continue t cook over medium heat, stirring occasionally for 30 minutes. 

Add the parsley and cook 5 minutes more.  Stir in remaining olive oil.  Taste and adjust seasoning with salt and pepper if necessary.  If too acidic add a pinch of sugar.  If too sweet add a drop of red wine vinegar. 

For thicker sauce cook longer until desired consistency is reached.