TOMATO SAUCE-from Lidia

Salsa di Pomodoro

TOMATO SAUCE-from Lidia

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    35-ounce can peeled Italian tomatoes, seeded and lightly crushed with their liquid

  • ¼

    cup virgin olive oil

  • 1

    small onion, chopped (about ½ cup)

  • ¼

    cup finely shredded peeled carrots

  • ¼

    cup finely chopped celery, including leaves

  • 4

    fresh bay leaves or 2 dried bay leaves

  • Salt

  • Crushed hot red pepper

Directions

Pass the tomatoes through a food mill fitted with the fine disc. Heat the oil in a 2 to 3 quart nonreactive saucepan over medium heat. Stir in the onion and cook, stirring occasionally, until wilted, about 3 minutes. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes. Add the food-milled tomatoes and the bay leaves and bring to a boil. Season lightly with salt and crushed red pepper. Bring to a boil, lower so the sauce is at a lively simmer, and cook, stirring occasionally, until thickened, about 45 minutes. Remove the bay leaves. Taste and season with salt and red pepper if necessary. Makes about 3 1/2 cups, enough to dress 6 servings of pasta


Nutrition

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