Total Time
1hr
Prep 10 mins
Cook 50 mins

Serve hot with freshly cooked pasta. Makes about 2 1/2 cups.

Ingredients Nutrition

Directions

  1. Dip tomatoes in boiling water to split the skin, then spear with a fork and peel. Quarter tomatoes and set aside.
  2. In a medium heavy-based saucepan, heat oil over a low heat. Sauté onions and celery until onions are golden. Add tomatoes and any juice, tomato paste, bay leaf, basil, sugar and salt and pepper.
  3. Bring to a boil. Reduce heat and simmer gently, uncovered, for 45 minutes, stirring occasionally. Remove bay leaf and discard.

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