A classic recipe used as a base for many stews, pasta sauces, and soups.

Makes 2 1/2 cups

INGREDIENTS

• 2 tbsp. olive oil
• 1 medium onion, chopped
• 1 small carrot, shredded
• 2 garlic cloves, minced
• 1 (15-oz.) can chopped tomatoes, drained
• 2 tbsp. tomato paste
• 1/4 cup red wine or juice from the tomatoes
• 1 tsp. dried basil or oregano
• sea salt and black pepper

INSTRUCTIONS

1. Heat the oil in a saucepan and add the onion and carrot. Cook gently over low heat until the onion is soft, 5-7 minutes.
2. Add the garlic and cook for 1 minute, then stir in the remaining ingredients.
3. Season to taste with salt and pepper.
4. Cook for 10 minutes, or until the sauce has thickened.
5. The sauce may be left chunky or may be puréed with an immersion blender.