Tomato Sauce

1. 1

   Pass the tomatoes through a food mill fitted with the fine disk.

2. 2

   Heat the oil in a 2- or 3-quart non-reactive saucepan over medium heat.

3. 3

   Add the onion, and cook, stirring occasionally, until wilted, about 3 minutes.

4. 4

   Add the carrot and celery, and cook, stirring occasionally, until golden, about 10 minutes.

5. 5

   Add the food-milled tomatoes and the bay leaves, and bring to a boil.

6. 6

   Season lightly with salt and peperoncino.

7. 7

   Once its boiling, lower the heat so the sauce is at a lively simmer, and cook, stirring occasionally, until thickened, about 45 minutes.

8. 8

   Remove the bay leaves.

9. 9

   Taste, and season with salt and peperoncino if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.