Makes about 3 cups; enough to sauce 6 servings of pasta
ingredients
- 3 pounds ripe plum tomatoes, cored, peeled, and seeded, or one 35-ounce can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid
- 1/4 cup extra virgin olive oil
- 1 small onion, finely chopped
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped celery
- 4 fresh bay leaves or 2 dried bay leaves
- Salt
- Peperoncino (crushed red pepper)
preparation
Pass the tomatoes through a food mill fitted with the fine disc or crush them as fine as possible in a bowl with a wire whisk.
In a medium-size nonreactive saucepan, heat the olive oil over medium heat. Add the onion and simmer until wilted. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes. Add the tomatoes and bay leaves, season lightly with salt and peperoncino, and heat to a simmer. Simmer the sauce over medium-low heat, stirring occasionally until thickened, about 45 mintues. Remove the bay leaves. Check the seasoning and add more salt and peperoncino if necessary.
Source Information
Reprinted by permission from Lidia’s Italian Table by Lidia Matticchio Bastianich
Nutrition Information per ½ cup
Calories135 Carbohydrates12 g (4%) Fat10 g (15%) Protein2 g (5%) Saturated Fat1 g (7%) Sodium407 mg (17%) Polyunsaturated Fat1 g Fiber4 g (15%) Monounsaturated Fat7 g Cholesterol 0mg