MARCELLA HAZAN'S BASIC PASTA SAUCE
2 pounds fresh, ripe tomatoes, peeled and cored
2/3 cup chopped carrots
2/3 cup chopped celery
2/3 cup chopped onion
Salt to taste
1/3 cup extra virgin olive oil
Chop tomatoes, retaining their juice. Put in a large saucepan. Add carrots, celery, onions and a little salt (about a half teaspoon). Cook uncovered over medium heat at a slow, steady simmer for 30 minutes, stirring occasionally with a wooden spoon.
Add olive oil, raise the heat slightly to a somewhat stronger simmer, and stir occasionally while reducing the tomatoes to pulp, mashing them with the back of the spoon. Cook for 15 minutes, then adjust seasoning, adding more salt if desired.
Makes 1 quart
Adapted from source: Essentials of Classic Italian Cooking by Marcella Hazan
2 pounds fresh, ripe tomatoes, peeled and cored
2/3 cup chopped carrots
2/3 cup chopped celery
2/3 cup chopped onion
Salt to taste
1/3 cup extra virgin olive oil
Chop tomatoes, retaining their juice. Put in a large saucepan. Add carrots, celery, onions and a little salt (about a half teaspoon). Cook uncovered over medium heat at a slow, steady simmer for 30 minutes, stirring occasionally with a wooden spoon.
Add olive oil, raise the heat slightly to a somewhat stronger simmer, and stir occasionally while reducing the tomatoes to pulp, mashing them with the back of the spoon. Cook for 15 minutes, then adjust seasoning, adding more salt if desired.
Makes 1 quart
Adapted from source: Essentials of Classic Italian Cooking by Marcella Hazan
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