We've been refining our recipe, double-checking our measurements, and now we're ready to share. Let us know how this compares to your tomato sauce recipe and the recipe your great-great grandmother carried over from Italy (we should be so lucky!).
This basic tomato sauce manages to hold on to the fresh, bright flavors of a garden tomato while also providing some complexity. We hope you'll agree that the balance of acid and sweetness is perfect-o.
3 tablespoons olive oil
1 finely-chopped onion
2 finely-chopped carrots
1 finely-chopped stalk celery and leaves
2 garlic cloves, minced
1 tablespoon chopped basil
1/2 tablespoon thyme
2 pounds coarsely chopped plum tomatoes
2 teaspoons tomato paste
salt and pepper to taste
Heat the olive oil over medium heat. Add onion, carrot, celery and cook until the vegetables have softened, about 10 minutes.
Add the garlic, basil and thyme and cook for an additional minute.
Decrease the heat to low and stir in the tomatoes, tomato paste and the salt and pepper. Don't forget the salt, it will help the tomatoes break down. Simmer the sauce 25-30 minutes, stirring often, until the sauce has thickened and all the tomatoes have broken down.
Put the sauce through a food mill to remove the tomato skins and seeds.
This recipe will make about three cups of sauce.