Marcella Hazan’S Tomato Sauce With Olive Oil And Chopped Vegetables

1. 1

   Put the tomatoes in a saucepan, add the carrot, celery, onion, and salt, and cook uncovered at a slow, steady simmer for 30 minutes. Stir from time to time, occasionally mashing the tomatoes with a wooden spoon to break them down.

2. 2

   Add the olive oil and raise the heat slightly to bring the sauce to a somewhat stronger simmer. Stir occasionally, reducing the tomato to as much of a pulp as you can with the back of a spoon. Cook for 15 minutes, then taste and add more salt if you'd like.

3. 3

   To make fresh tomatoes ready for the sauce, there are two methods: the blanching method and the food mill method.

4. 4

   The blanching method: Plunge the tomatoes into boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut them up into coarse pieces.

5. 5

   The food mill method: Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan. Turn on the heat to medium and cook for 10 minutes. Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with any of their juices to the mill and puree.

* Per serving · 4 servings · Values may vary.

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