7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Barbacco's polpette (find the recipe in the Secret Recipe column of the December issue of 7x7, on newsstands now) are not complete without the restaurant's signature tomato sauce. See below for the recipe, and enjoy!

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


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.