Prep 15 mins
Cook 1 hr 15 mins
A traditional tomato sauce that takes a bit of time to reach its best flavour.
- 2 -3 lbs plum tomatoes, cored and cut into pieces (if they're watery, you will want more)
- 1 clove garlic
- 1 stalk celery
- 1 small carrot
- 1⁄4 medium onion
- 1 bunch parsley
- 1 fresh hot pepper, seeds discarded
- olive oil
- salt and pepper
- 1⁄2 teaspoon sugar
- 1 bunch basil
- Begin by mincing the onion, garlic, celery, carrot, red pepper, and parsley.
- Sauté them in a quarter cup of olive oil.
- Meanwhile, core and cut up the tomatoes.
- As soon as the onion has turned translucent, add the tomatoes and a teaspoon or so of salt to the pot and reduce the heat to a simmer.
- Cover and continue cooking, stirring occasionally, till the tomatoes begin to fall apart.
- Once the tomatoes are cooked, crank the mixture through a food mill, discarding the skins and seeds.
- You could also puree the sauce in a food processor.
- If you do, you may want to add a half teaspoon of sugar to counter the tartness of the tomato skins.
- In either case, check the seasoning and return the sauce to the heat until it has thickened and a drop put on a plate no longer gives off a huge watery halo (depending on how watery the sauce was to begin with, this can take up to an hour).
- When the sauce is done, stir in the basil leaves and turn off the heat.
- Transfer the sauce at once to clean jars, sealing each from the air by pouring a thin layer of olive oil over the sauce.
- Screw the lids onto the jars, and once they have cooled, refrigerate them.