2 - 28 oz. cans whole tomatoes, with liquid
1/4 c. Butter Olive Oil
4 carrots, chopped
1 medium onion, chopped
2 cloves garlic, finely minced
1 Tbsp. Kosher salt (or to taste)
2 tsp. sugar
1 1/2 c. heavy cream
In a large, heavy-bottomed saucepan, heat the butter for a minute over medium heat. Add the onions and carrots, and sauté for a bit until the onions are translucent but not brown. Add the tomatoes and the garlic. Bring to a simmer and cook for 30 to 45 minutes, uncovered, until the sauce is slightly reduced. If you like, you can use a wooden spoon to break up the whole tomatoes while the sauce simmers. Remove from heat and pass through a food mill, or purée in a food processor until smooth, working in batches if necessary. Return the sauce to the pot, add the cream and simmer for an additional 15 minutes. Season to taste with Kosher salt and sugar and serve right away.
Makes about 2 quarts of tomato cream sauce.
*Tested in Pasta Cooking Class
