Summer Tomato Sauce

Ingredients

• 2 lbs ripe plum tomatoes, quartered
• 1/4 cup extra virgin olive oil
• 1/3 cup minced carrot
• 1/3 cup minced celery
• 1/3 cup minced yellow onion
• 1 large garlic clove, minced
• 1/2 tablespoon minced fresh oregano
• 1 tablespoon minced fresh parsley
• salt
• 1 pinch hot red pepper flakes (optional)
• 1 pinch sugar (optional)

Directions

1. 1

   Put quartered tomatoes in a heavy, medium saucepan. Cover and simmer over moderate heat until tomatoes have collapsed and rendered their juices, about 15 minutes, uncovering and stirring once or twice.

2. 2

   Uncover, adjust heat to maintain a slow simmer and cook, stirring occasionally, until tomatoes have reduced to a thick, sauce-like consistency, about 45 minutes.

3. 3

   Pass the tomatoes through a food mill placed over a bowl to remove skins and seeds. You should have about 2 cups puree.

4. 4

   Heat olive oil in a 10-inch skillet over moderately low heat. Add carrot, celery, onion, garlic, oregano and parsley.

5. 5

   Cook, stirring occasionally, until vegetables are soft and sweet, about 30 minutes.

6. 6

   Add tomato puree. Stir to blend.

7. 7

   Season with salt and, if desired, hot red pepper flakes and sugar if the tomatoes seem too tart.

8. 8

   Cover and simmer over low heat for 10 minutes to blend flavors. Taste and adjust seasoning. You should have about 2 cups sauce.