Recipe: Pat's Homemade Tomato Sauce (using diced carrot, onion and celery)

PAT'S HOMEMADE TOMATO SAUCE

1 onion, diced
1 large carrot, diced
2 ribs celery, diced
2 tbsp olive oil
1 tsp. dried thyme
5 cloves garlic, divided use
6 large fresh plum tomatoes, peeled and chopped
1 (28 oz.) can Italian plum tomatoes with basil, undrained
1 (16 oz.) can tomato puree
1 (8 oz.) can tomato paste
1 cup wine (your favorite)
2 tbsp. dried parsley (or 1/3 cup chopped fresh)
1 tbsp. dried basil (or 1/4 cup chopped fresh)
1 tbsp. oregano
1/4 tsp ground cayenne pepper
Salt and freshly ground black pepper, to taste

In good-sized sauce pot, saute onion, carrot and celery over medium-high heat in olive oil. When veggies are soft, add the dried thyme. Stir about 1 minute. Press 2 of the garlic cloves in, be careful they don't burn. Stir about and add fresh tomatoes. Press another garlic clove in. Squeeze the canned tomatoes in (crush them with your fist, they'll cook down) and add the liquid. Press in remaining garlic cloves. Add remaining ingredients.

Cover and simmer on low, stirring occasionally, for at least three hours. Taste and adjust seasonings as necessary. If it is too acidic, add a small amount of milk, cream or half-and-half.

Serve over pasta with lots of fresh Parmiggiano, Italian bread and a fresh salad.

From: Pat, CT - 01-04-98