Serves 6
INGREDIENTS
2 pounds fresh, ripe tomatoes OR 2 cups canned imported Italian tomatoes, cut up, with their juice
2/3 cup chopped carrot
2/3 cup chopped celery
2/3 cup chopped onion
salt
1/3 cup extra virgin olive oil
1 to 1/2 pounds pasta
Prepare Tomatoes
Blancing Method: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut them up in coarse pieces.
Food Mill Method: Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan. Turn on the heat to medium and cook for 10 minutes. Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with any of their juices to the mill and purée.
Sauce
1. Put either the prepared fresh tomatoes or the canned in a saucepan, add the carrot, celery, onion, and salt, and cook with no cover on the pan at a slow, steady simmer for 30 minutes. Stir from time to time.
2. Add the olive oil, raise the heat slightly to bring to a somewhat stronger simmer, and stir occasionally, while reducing the tomato to as much of a pulp as you can with the back of the spoon. Cook for 15 minutes, then taste and correct for sale.
NOTE: May be frozen when done. Recipe from Essentials of Classic Italian Cooking.
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