Tomato Sauce

Name: Tomato Sauce
Ingredients: 3 pounds ripe fresh plum tomatoes, peeled and seeded, or one 35-ounce can peeled Italian tomatoes, seeded and lightly crushed, with their liquid; 1/4 cup extra-virgin olive oil; 1 small onion, chopped (about 1/2 cup); 1/4 cup finely shredded peeled carrot; 1/4 cup finely chopped celery, including leaves; 4 fresh bay leaves, or 2 dried bay leaves; Kosher salt to taste; Peperoncino flakes to taste

8 ingredients

9 steps

Ingredients

3 pounds ripe fresh plum tomatoes, peeled and seeded, or one 35-ounce can peeled Italian tomatoes, seeded and lightly crushed, with their liquid
1/4 cup extra-virgin olive oil
1 small onion, chopped (about 1/2 cup)
1/4 cup finely shredded peeled carrot
1/4 cup finely chopped celery, including leaves
4 fresh bay leaves, or 2 dried bay leaves
Kosher salt to taste
Peperoncino flakes to taste

Directions

1

Pass the tomatoes through a food mill fitted with the fine disk.
2

Heat the oil in a 2- or 3-quart non-reactive saucepan over medium heat.
3

Add the onion, and cook, stirring occasionally, until wilted, about 3 minutes.
4

Add the carrot and celery, and cook, stirring occasionally, until golden, about 10 minutes.
5

Add the food-milled tomatoes and the bay leaves, and bring to a boil.
6

Season lightly with salt and peperoncino.
7

Once its boiling, lower the heat so the sauce is at a lively simmer, and cook, stirring occasionally, until thickened, about 45 minutes.
8

Remove the bay leaves.
9

Taste, and season with salt and peperoncino if necessary.