Sauce tomate Molto Mario: Cannelloni al Forno (Baked Pasta Tubes, Casalinga Style)

Yield: 4 cups


  • 1/4 cup extra virgin olive oil
  • 1 Spanish onion, chopped in 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt, to taste


  1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
  2. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
  3. Add the tomatoes and juice and bring to a boil, stirring often.
  4. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
  5. Season with salt and serve.
  6. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

1 thought on “Sauce tomate

  1. Pingback: Manicotti au veau |

Leave a Reply

Your email address will not be published. Required fields are marked *