Locanda Veneta Tomato Sauce
Source of Recipe
Italy Anywhere
Recipe Introduction
Serving Size : 6
List of Ingredients
3 tablespoons extra virgin olive oil
1 small onion -- finely chopped
1 carrot, peeled and -- finely chopped
1 stalk celery (leaves & strings removed) -- finely chopped
2 cloves garlic -- finely chopped
2 1/2 lb ripe Roma tomatoes skin & seeds removed
- OR a 28 oz can peeled plum tomatoes
a few fresh basil leaves
salt & freshly ground black pepper
1 pinch sugar -- optional
Recipe
Heat the olive oil over a medium flame in a medium, heavy bottomed saucepan. Add the onion, carrot, celery and garlic and saute, stirring frequently till the onions are golden and carrots and celery are soft (about 15 minutes). You may add a couple of T. of water to the pan during cooking, if the vegetables appear very dry.
Add the tomatoes and basil, reduce the heat to low and simmer, uncovered for 20 minutes. Season to taste with S & P. and, if the sauce is too acidic for your taste, add a pinch or two of sugar.
Simmer another 10 minutes,, then blend till smooth with a hand or stantionary blender.
TRY THIS: In the wintertime, omit the basil and add a sprig of rosemary during the final 10 minutes or cooking. Remove before pureeing.
NOTE: The first time I made this, I used canned tomatoes and pureed it. I made it again 6/18/05, without sugar, using about 3 lb. fresh Roma tomatoes and didn't puree it. LOVED it best the second time. F.J.
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