How to make it

  • If using fresh tomatoes...Cook tomatoes in hot water for 10 minutes, transfer tomatoes (not water) to a blender and puree. For a thicker sauce, instead drop raw tomatoes in boiling water for 1 minute. Cool under cold water. When cool remove skin and cut into eighths. Pour tomatoes back into pan and simmer for 20 minutes
  • If using canned tomatoes, skip previous step and proceed.
  • Put olive oil, chopped onion in large saucepan and cook on medium until onion becomes pale gold
  • Add carrot and celery and cook on medium high for another 2 minutes, stirring occasionally
  • Add the cooked, fresh or canned tomatoes and a pinch of salt (if fresh), stir. Adjust heat as necessary to cook at a steady low simmer. Make sure to leave pan uncovered, or the sauce will not reduce to the desired concentration and texture. Cook for 45 minutes or to taste, stirring occasionally.
  • Correct for salt and pepper to taste.

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