In the dead of winter, the taste of summer tomatoes is a welcome reminder of warmer, sunnier days. This is an easy, all purpose tomato sauce with a fresh and delicate flavor that I’ve been making for years. Always use plum tomatoes for this sauce. They are meatier and less watery than other varieties. This recipe can easily be doubled or tripled.
2 lbs. fresh, ripe plum tomatoes
2/3 cup chopped onions
2/3 cup chopped carrots
2/3 cup chopped celery
1/4 t. sugar
1/2 cup olive oil
1/2 t. salt or to taste
Makes 6 servings
Recipe from Marcella Hazan
Place them in a non-aluminum pot. Cover and cook over medium heat for 10 minutes or so to release their juices.
Add to pot along with a pinch of sugar and salt. Cook uncovered for 30 minutes.
Puree the tomatoes in a blender, through a food mill, or with an immersion blender.
Add the olive oil and cook an additional 15 minutes. Adjust for seasoning and allow to cool. Ladle into storage containers or heavy duty zip lock bags and freeze for later use.