Tomato Sauce

Directions

1. 1
   Pass the tomatoes through a food mill fitted with the fine disc or crush them as fine as possible in a bowl with a wire whisk.
2. 2
   In a medium-size nonreactive saucepan, heat the olive oil over medium heat.
3. 3
   Add the onion and simmer until wilted.
4. 4
   Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes.
5. 5
   Add the tomatoes and bay leaves, season lightly with salt and peperoncino, and heat to a simmer.
6. 6
   Simmer the sauce over medium-low heat, stirring occasionally until thickened, about 45 mintues.
7. 7
   Remove the bay leaves.
8. 8
   Check the seasoning and add more salt and peperoncino if necessary.