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.