2 lbs of fresh ripe plum tomatoes (substitue 1 28 oz canned Hunts crushed tomatoes)
½ cup olive oil
1/3 cup finely chopped yellow onion
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
3 cloves garlic minced
2 tsp. salt
¼ tsp granulated sugar
How to make it
Wash the tomatoes in cold water.
Cut them in half lengthwise.
Cook in a covered saucepan or stockpot at a steady simmer for 10 minutes.
Uncover and simmer gently for 1 ½ hours more.
Purée the tomatoes through a food mill into a bowl. Discard the seeds and skins.
If you are using canned tomatoes,the Hunts Whole tomatoes are a good choice and probably the brightest tasing of all tomatoes produced domestically. Pour the tomatoes into a bowl and crush each tomatoe with your hand. If you particularly like the Italian Marzano tomatoes, keep in mind that they are less salted than domestic tomatoes canned in the US and are therefore more sweet. Adjust your salt to taste,
Rinse and dry the saucepan.
Add the olive oil untill it becomes fragrant.
Add the chopped onion, and lightly sauté over medium heat until just translucent, not browned.
Add the carrots, celery and garlic, sauté for another 3 minutes.
Add the tomatoes, salt, and sugar.
Cook at a gentle simmer, uncovered, for 20 minutes to 3 hours depending on how concentrated you prefer your sauce.