My Everyday Favourite Tomato Sauce

Highland Lass's Note:

This is the "bath" for my Supreme Meatball recipe from Patricia Wells “Trattoria” cookbook...however I double the recipe for meatballs. Of course you can jazz this base recipe up any way you prefer but it is lovely and simple just as it is. This is a great basic tomato sauce for beginner cooks. "My Everyday Favorite" is a quote from Ms. Wells herself.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4-6

Yield: 3.0 cups

• 1/4 cup extra virgin olive oil
• 1 small onion, minced
• 3 plump fresh garlic cloves, minced
• sea salt
• 1 (28 ounce) can peeled italian plum tomatoes with juice (765g) or 1 (28 ounce) can crushed tomatoes in puree (765g)
• 3 sprigs fresh parsley, bay leaves and celery leaves, tied in a bundle with cotton twine

Directions:

1. In a large unheated saucepan, combine the oil, onion, garlic and salt and stir to coat with oil.
2. Cook over moderate heat just until the garlic turns golden but does not brown, 2 to 3 minutes.
3. If using whole canned tomatoes, place a food mill over the skillet and puree the tomatoes directly into it. Crushed tomatoes can be added directly from the can.
4. Add the herb bundle, stir to blend and simmer, uncovered, until the sauce begins to thicken, about 15 minutes.
5. For a thicker sauce, for pizzas and toppings, cook for 5 minutes more.
6. Taste for seasoning.
7. Remove and discard the herb bundle. The sauce may be used immediately, stored in the refrigerator for up to 2 days, or frozen for up to 2 months.