Hey! We’re double-teaming you today. Hope you don’t get sick of us.
I swear you’re all going to think I do nothing but ape Mario Batali, but I have to admit, my sauce recipe, which is Jen’s favorite of all I’ve tried, is also my riff on a Molto Mario joint. Let me tell you something, though: I don’t always sauce my pizzas. Sometimes I just use fresh tomatoes, sliced, and sometimes I use crushed canned tomatoes. It’s just all about the mood I’m in.
This recipe makes about 2 cups/1 pint of sauce, enough sauce for a couple of large-ish rustic pies–I’d say about a foot long and 6-8 inches wide–or four smaller pies, or eight tiny pies, or … well, you get the idea.
1 tbsp. extra-virgin olive oil
1 tennis ball-sized onion, peeled and diced
2 cloves fresh garlic, peeled and sliced
2 tbsp. shredded carrot
1-1/2 tbsp. chopped fresh thyme
One 28 oz. can of whole peeled San Marzano tomatoes, crushed with your hands*
¼ cup dry red wine
salt, to taste
In a medium saucepan, heat olive oil over medium heat. Add onions and a pinch of salt. Sauté onions until soft and golden and then stir in garlic. Cook garlic until soft. Add carrot and thyme and cook until the carrot is soft.
Add tomatoes (along with their juice) and wine. Lower the heat and cook until the sauce is thick, seasoning to taste as you go. It’ll take about half an hour to thicken up appropriately.
*Obviously, you could also buy crushed tomatoes. Or if you’re lucky enough to get sauce tomatoes from your own garden or farmer’s market, use those. Just don’t tell me because I’ll hate you.