Tomato Sauce
This is a basic sauce which is handy to use for everyday pasta dishes.
- 1, 28 oz can plum tomatoes, San Marzano recommended
- 1/2 medium red onion, in large dice
- 1 stalk celery in large dice
- 1 medium carrot in large dice
- 1/4 cup olive oil
- 2 bay leaves
- 1/4 teaspoon red pepper flakes, optional
- kosher salt, and fresh ground black pepper
Place the olive oil in a dutch oven or large sauce pan and heat over medium high heat.
Place the diced carrot, celery, and onion in the food processor and process for about 30 seconds reducing the ingredients to a very small dice. Add the diced ingredients to the pot and add the salt and three turns of the pepper mill, the bay leaves and the red pepper flakes. Sauté for about 5 minutes.
Meanwhile add the tomatoes to the food processor and process for about 30 seconds reducing the ingredients to a thick liquid. Add the tomatoes to the sauce pan. Heat to a simmer, reduce the heat, and allow to simmer for 45 minutes. You may have to add a bit of water depending on the thickness of the sauce. Adjust seasonings at the end.