Marinara Sauce

1. 1

   Drop the tomatoes into boiling water, a few at a time.

2. 2

   Let the water return to a boil, then remove the tomatoes and drain.

3. 3

   Peel and chop.

4. 4

   In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times.

5. 5

   Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.

6. 6

   Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15 minutes.

7. 7

   Puree the sauce through the medium disc of food mill.

8. 8

   Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often.

9. 9

   Add salt to taste.

10. 10

    If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.

11. 11

    Cool the sauce and refrigerate it.

12. 12

    It will keep, refrigerated, for about a week, or for several months if frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.