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San Marzano tomatoes.
Tomato Sauce (Sala di Pomodoro)Makes about 1 quart, enough for six servings of pasta¼ cup extra-virgin olive oil
1 small onion, chopped (about 1/3 cup)
¼ cup finely shredded peeled carrots
¼ cup finely chopped celery (including leaves)
Two 35-ounce cans peeled Italian tomatoes (preferably San Marzano), seeded and lightly crushed, by hand or with a food mill, with their liquid
4 fresh bay leaves, or 2 dried
Salt and hot red pepper flakes to taste
Heat the oil in a 2-to-3 quart nonreactive saucepan over medium heat. Stir in onion and cook, stirring occasionally, until wilted, about 3 minutes. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes.
Add the crushed tomatoes and bay leaves and bring to boil. Season lightly with salt and red pepper. Lower the heat so the sauce is at a lively simmer and cook, stirring occasionally, until thickened, about 45 minutes. Remove the bay leaves. Taste and season with salt and pepper if necessary.
From “Lidia’s Favorite Recipes: 100 Foolproof Italian Dishes from Basic Sauces to Irresistible Entrées”
By Lidia Matticchio Bastianich and Tanya Bastianich Manuali
27east on Sep 8, 2019