Recipe by Steve P.
A light, fresh-tasting sauce with quintessential tomato flavor. Worth stocking up on when tomatoes are dead-ripe and abundant as this recipe freezes well.
- 6 lbs ripe Italian tomatoes
- 1 cup very finely minced onion
- 1⁄2 cup very finely minced celery
- 1 cup very finely minced carrot
- 1⁄2 cup olive oil
- 1 teaspoon sugar
- white pepper
- 2 teaspoons ground coriander or 1⁄2-1 teaspoon dried marjoram or 1 teaspoon dried basil or 1⁄4-1⁄2 teaspoon dried oregano (optional)
- 1 -2 teaspoon salt, to taste
Directions See How It's Made
- Drop the tomatoes into boiling water, a few at a time.
- Let the water return to a boil, then remove the tomatoes and drain.
- Peel and chop.
- In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times.
- Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.
- Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15 minutes.
- Puree the sauce through the medium disc of food mill.
- Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often.
- Add salt to taste.
- If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.
- Cool the sauce and refrigerate it.
- It will keep, refrigerated, for about a week, or for several months if frozen.