Servings: —
Source: From Classic Italian Cooking by Marcella Hazan
Although this sauce is made with the same ingredients as Tomato Sauce I, it has a fresher, more delicate flavor. There are two reasons for this. First, the tomato is cooked much less, just enough to concentrate it, but not so long that its garden-sweet taste is altered. Second, the vegetables are cooked right along with the tomato instead of undergoing a preliminary saute’ing in oil. It is an excellent all-purpose sauce for every kind of pasta, from spaghettini to such thicker, stubby cuts as penne or ziti.
Ingredients
For 6 servings
2/3 cup chopped celery
2 pounds fresh, ripe plum tomatoes. If using canned tomatoes: Use 2 cups tomatoes and their juice. Start the recipe at Step 2, cooking the tomatoes with the vegetables as directed.
2/3 cup chopped carrot
2/3 cup chopped celery
2/3 cup chopped onion
1 tsp sea salt (less if table salt)
1/4 teaspoon granulated sugar
1/4 cup olive oil
Recipe X 6 (for freezer)
Costco-Size (1 big can) of tomatoes (12 Cups of tomatoes)
4 Cups of veges each (~1 1/2lb carrots, 8 celery spears, 2 large onions)
3 Tbs sea salt (less if table salt)
2t sugar
1 1/2 Cup Olive Oil
Directions
1. Wash the tomatoes in cold water. Cut them in half, lengthwise. Cook in a covered stockpot or saucepan over medium heat for 10 minutes.
2. Add the carrot, celery, onion,1 teaspoon salt, and sugar and cook at a steady simmer, uncovered, for 30 minutes
3. Puree everything through a food mill, return to the pan, add the olive oil, and cook at a steady simmer, uncovered, for 15 minutes more. Taste and correct for salt