Mike's Tomato Sauce
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Veal parmesan with homemade bread by Cook of the Week Michael McCraren, a volunteer at the Illinois Railway Museum in Union. Laura Stoecker | Staff Photographer
1 carrot, coarsely chopped
1 medium onion, finely diced
1 can (28 ounces) crushed tomatoes
2 cloves garlic, sliced
½ cup fresh basil, chopped
2 tablespoons port wine or any good red wine (optional)
4 tablespoons olive oil
½ teaspoon of salt
Salt and pepper to taste
Place the chopped carrot in the bowl of a food processor with the chopping blade. Pulse the food processor several times until the carrot is finely chopped.
Put the olive oil in the sauté pan over medium-high heat. Add the onion, carrot and ½ teaspoon of salt and sauté until soft about 6 minutes. Add the tomatoes and slice the garlic into the sauce, then add the basil and wine. Bring the sauce to a boil and reduce the heat and simmer for 15 minutes. Taste, then season with salt and pepper if needed.
Makes about 4 cups.
