Italian Recipes - Basic Tomato Sauce

Ingredients     

• 1/2 cup chopped onion

• 1/4 cup olive oil

• 1/4 cup shredded carrot

• 1/4 cup chopped celery

• 2 to 4 cloves garlic, minced

• 3 pounds plum tomatoes, peeled, seeded, and chopped (about 4 cups), or two 28-ounce cans Italian plum tomatoes, drained and cut up

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 bay leaf

• Salt

• Black pepper

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Method:

1. In a large saucepan cook onion in hot oil about 5 minutes or until tender, stirring occasionally. Add carrot, celery, and garlic. Cook about 5 minutes or until vegetables are golden brown, stirring occasionally.

2. Stir in tomatoes, the 1/4 teaspoon salt, the 1/4 teaspoon pepper, and the bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 30 to 40 minutes or until sauce is thickened, stirring occasionally.

3. Discard bay leaf. If desired, transfer sauce to a food processor or blender; cover and process or blend until smooth. (If using a blender, blend sauce half at a time.) Season to taste with additional salt and pepper.

Tomato Cream Sauce: Prepare as directed, except stir 1/2 cup whipping cream into sauce after it is cooked (and pureed, if desired). Heat through, stirring constantly.