2 lb Plum tomatoes, quartered
1/4 cup Extra virgin olive oil
1/3 cup Carrot, minced
1/3 cup Celery, minced
1/3 cup Yellow onion, minced
1 large Garlic clove, minced
1/2 tbsp Fresh oregano, minced
1 tbsp Fresh parsley, minced
1/2 tsp Salt
1/8 tsp Red pepper flakes, optional
1/8 tsp Sugar, optional
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To make sauce, put quartered tomatoes in a heavy, medium saucepan. Cover and simmer over moderate heat until tomatoes have collapsed and rendered their juices, about 15 minutes, uncovering and stirring once or twice to make sure they are not sticking to the pan bottom. Uncover, adjust heat to maintain a slow simmer and cook, stirring occasionally, until tomatoes have reduced to a thick, sauce like consistency, about 45 minutes. Pass the tomatoes through a food mill placed over a bowl to remove skins and seeds. You should have about 2 cups puree.
Heat olive oil in a 10-inch skillet over moderately low heat. Add carrot, celery, onion, garlic, oregano and parsley. Cook, stirring occasionally, until vegetables are soft and sweet, about 30 minutes. Add tomato puree. Stir to blend. Season with salt and, if desired, hot red pepper flakes and sugar if the tomatoes seem too tart. Cover and simmer over low heat for 10 minutes to blend flavors. Taste and adjust seasoning. You should have about 2 cups sauce. Posted to MC-Recipe Digest V1 #200
Date: Mon, 12 Aug 1996 23:13:49 -0400
From: ADAMSFMLE@aol.com
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