2 1/2 c canned, peeled plum tomatoes
: in juice, or 21/2 pounds fr
: sweet, mature vineripened
: plum tomatoes, peeled,
: seeded
4 TB s extra virgin olive oil
2 lg cloves garlic, -- bruised
1 sm red onion, -- finely
: chopped
1 md celery stalk, including
: leaves, -- finely chopped
: l small carrot, -- scraped and
: finely chopped
1 TB chopped fresh Italian
: parsley
: sm handful of chopped fresh
: basil
2 TB tomato paste
: Scant 1/2 teaspoon salt, or
: to taste
: Freshly milled black or
: white pepper to taste
If using canned tomatoes, drain the tomatoes in a
colander, reserving their juice. Strain the captured
tomato juice to hold back the seeds. Using your
fingers, push out excess seeds from each tomato. Chop
the tomatoes and set aside. If using fresh tomatoes,
bring a large saucepan threefourths full of water to a
boil. Slip in the tomatoes and blanch for 30 to 45
seconds. Drain the tomatoes and immediately plunge
them into cold water. Using a paring knife, lift off
the skins and cut out the tough area around the core
of each tomato. Cut the tomatoes into quarters
lengthwise and, using your fingers, push out the
excess seeds. Chop the tomatoes.
In a saucepan over mediumlow heat, warm 3 tablespoons
of the olive oil, the garlic, and onion together, and
saute until the garlic is golden and the onion is
translucent, 4 to 5 minutes. Then add the celery,
carrot, parsley, and basil, and saute until the
vegetables are soft, about 10 minutes. Press down on
the vegetables with the back of a wooden spoon to
release their flavors. Add the tomato paste and
continue to saute for 3 minutes. Then add the tomatoes
and their juice, cover partially, and simmer gently
until thickened, about 45 minutes. Remove and discard
the garlic cloves and season to taste with salt and
pepper. Remove from the heat and stir in the remaining
1 tablespoon olive oil. If a smooth sauce is desired,
allow it to cool somewhat. Position a food mill over a
clean saucepan and pass the sauce through it, being
sure to press out as much of the pulp as possible.
Place over medium heat just long enough for the sauce
to heat through, about 3 minutes. Remove from the heat
and stir in the remaining 1 tablespoon olive oil.
Yield: approximately 2 cups
Note: This recipe is sufficient for saucing 1 pound of
pasta.
Ahead of time note: The sauce can be made 4 to 5 days
in advance of using and stored tightly covered in the
refrigerator, or it can be frozen for up to 3 months.
Whether storing it in the refrigerator or freezer,
leave out the remaining 1 tablespoon olive oil. Stir
it into the sauce after reheating.
