Saturday, March 3, 2007

Tomato Sauce

Salsa di Pomodoro (Makes about 3 ½ cups, enough to dress 6 servings of pasta)

3 pounds ripe fresh plum tomatoes, peeled and seeded or one 35 ounce can of peeled Italian tomatoes, seeded and lightly crushed, with their liquid
1/4 cup extra virgin olive oil
1 small onion, chopped (about 1/3 cup)
1/4 cup finely shredded peeled carrots
1/4 cup finely chopped celery (including leaves)
4 fresh bay leaves or 2 dried bay leaves
Crushed red pepper

Directions: Pass the tomatoes through a food mill fitted with the fine disc. Heat the oil in a 2 to 3-quart non-reactive saucepan over medium heat. Stir in the onion and cook, stirring occasionally, until wilted, about 3 minutes. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes.

Add the food-milled tomatoes and bay leaves and bring to a boil. Season lightly with salt and crushed red pepper. Bring to a boil, lower the heat so the sauce is at a lively simmer and cook, stirring occasionally, until thickened, about 45 minutes. Remove the bay leaves. Taste and season with salt and red pepper if necessary.

Tomato Sauce

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