INGREDIENTS

INSTRUCTIONS

If using canned tomatoes, drain the tomatoes in a colander, reserving their
juice. Strain the captured tomato juice to hold back the seeds. Using your
fingers, push out excess seeds from each tomato. Chop the tomatoes and set
aside. If using fresh tomatoes, bring a large saucepan threefourths full of
water to a boil. Slip in the tomatoes and blanch for 30 to 45 seconds.
Drain the tomatoes and immediately plunge them into cold water. Using a
paring knife, lift off the skins and cut out the tough area around the core
of each tomato. Cut the tomatoes into quarters lengthwise and, using your
fingers, push out the excess seeds. Chop the tomatoes.
In a saucepan over mediumlow heat, warm 3 tablespoons of the olive oil, the
garlic, and onion together, and saute until the garlic is golden and the
onion is translucent, 4 to 5 minutes. Then add the celery, carrot, parsley,
and basil, and saute until the vegetables are soft, about 10 minutes. Press
down on the vegetables with the back of a wooden spoon to release their
flavors. Add the tomato paste and continue to saute for 3 minutes. Then add
the tomatoes and their juice, cover partially, and simmer gently until
thickened, about 45 minutes. Remove and discard the garlic cloves and
season to taste with salt and pepper. Remove from the heat and stir in the
remaining 1 tablespoon olive oil. If a smooth sauce is desired, allow it to
cool somewhat. Position a food mill over a clean saucepan and pass the
sauce through it, being sure to press out as much of the pulp as possible.
Place over medium heat just long enough for the sauce to heat through,
about 3 minutes. Remove from the heat and stir in the remaining 1
tablespoon olive oil.
Yield: approximately 2 cups
Note: This recipe is sufficient for saucing 1 pound of pasta.
Ahead of time note: The sauce can be made 4 to 5 days in advance of using
and stored tightly covered in the refrigerator, or it can be frozen for up
to 3 months. Whether storing it in the refrigerator or freezer, leave out
the remaining 1 tablespoon olive oil. Stir it into the sauce after
reheating.
Recipe By     :CHEF DU JOUR SHOW #DJ9212
Posted to MC-Recipe Digest V1 #265
Date: Mon, 28 Oct 1996 08:56:25 -0500
From: Meg Antczak <meginny@node1.frontiernet.net>

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