Barbacco's polpette are not complete without the restaurant's signature tomato sauce. Now you can make the tasty sauce at home!


Tomato Sauce

¼ cup extra virgin olive oil

1 Spanish onion, ¼-inch dice

4 garlic cloves, peeled and thinly sliced

10 basil leaves, torn in pieces

1/2 medium carrot, finely grated

2 cans (28-ounce) peeled whole tomatoes, crushed by hand and juices reserved

10 basil leaves, torn in pieces

Salt


1. In a 3-quart saucepan, heat the olive oil over medium heat.


2. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.


3. Add carrot and cook 5 minutes more, until the carrot is quite soft.


4. Add the tomatoes and juice, and bring to a boil, stirring often.


5. Lower the heat and simmer for 30 minutes, until slightly thickened.


6. Add basil.


7. Season with salt and keep warm.


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This recipe was originally posted in January 2012.