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I make a very simple tomato sauce by roasting little tomatoes, garlic, onion (and pancetta or chilli if you're in the mood) in olive oil. Keep the garlic in its skin until it's roasted and squishy, and then get the skin out.
Roast it for 25 minutes or so, add a slug of balsamic vinegar and a sprinkle of sugar, then squash it all together with a potato masher.i'm way late, but subtract the tomatoes and some diced carrots to the initial "roast" (you mean sauté, no?) and skip the sugar / meat / chilli. Then add the tomatoes and simmer it down.
*i started out meaning to only suggest carrots in simple tomato sauces, and then realized you were doing it totally differently from what i'm used to by adding the tomato at the beginning and roasting it and adding a bunch of other moody stuff.
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@Bad_Science
I make a very simple tomato sauce by roasting little tomatoes, garlic, chopped onion (and pancetta or chilli if you're in the mood) in olive oil. Keep the garlic in its skin until it's roasted and squishy, and then get the skin out.
Roast it for 25 minutes or so, add a slug of balsamic vinegar and a sprinkle of sugar, then squash it all together with a potato masher.