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1
Puree the San Marzano tomatoes through a food mill into large stainless steel Dutch oven (DO).
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2
Cook over medium low heat until sauce is thickened.
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3
Season the sauce to taste with salt and pepper.
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4
Pour sauce into another container and reserve.
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5
Rinse and dry DO continue with recipe.
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6
Heat olive oil in the DO over low to medium heat.
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7
Place onion in oil and cook until it is tender but not browned.
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8
Add garlic, parsley, oregano, basil and bay leaves continue to cook until the garlic and herbs are fragrant about 1-2 minutes.
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9
Do not burn the garlic.
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10
Add diced tomatoes and the sauce.
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11
Bring the heat up to medium high.
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12
Cook stirring occasionally until bubbling, lower heat to a simmer.
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13
Add celery and carrot to sauce, continue to simmer for 30 minutes stirring occasionally.
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14
Add 1 cup of grated cheese to sauce, continue to simmer 15 minutes.
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15
Remove carrot, celery, and cover sauce if it has reached the desired thickness, and continue to simmer.
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16
Adjust seasonings to taste.
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17
Serve with pasta, pizza or as a dipping sauce.
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18
Sometimes the sauce will need adjusting according to its acidity.
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19
Sugar is added to reduce acidity (May also add a pinch of baking soda); lemon juice is added to increase it.
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20
Lemon juice will also add brightness to the sauce.
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21
Red wine in 1/4 cup increments may also be added to the simmering sauce to taste.
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22
If sauce thickens too much add water.
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23
I make specific suggestions for tomatoes and paste because they are the best freshest tasting ones.
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24
If you can find then give them a try otherwise Hunts makes decent products.
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25
The carrot is added for sweetness and the celery for savory flavor.
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26
The vegetables are peeled so that the flavors can really meld into the sauce.
