Tomato Sauce

1. 1

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

2. 2

   In a medium-size, non-reactive saucepan heat the olive oil over medium heat.

3. 3

   Add the onion and simmer in the olive oil until wilted.

4. 4

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

5. 5

   Add the passed tomatoes, bay leaves and salt and crushed red pepper to taste.

6. 6

   Heat to simmering.

7. 7

   Simmer the sauce, stirring occasionally, until thickened, about 45 minutes.

8. 8

   Remove the bay leaves.

9. 9

   Check the seasoning and add salt and pepper to taste if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.