Tomato Sauce

Makes about 4 ½ cups or enough for 8-10 servings of pasta


  • 2 cans (28oz) of crushed tomatoes
  • ¼ cup plus 2 ½ Tbsp extra virgin olive oil
  • 1 large onion finely chopped
  • ½ cup finely chopped carrots
  • ½ cup finely chopped celery
  • 6 fresh bay leaves (or 3 dried)
  • Crushed red pepper (to taste)
  • Sea salt (to taste)


  1. Pass the tomatoes through a food mill fitted with the fine disc or crush them as fine as possible in a bowl with a wire whisk
  2. Heat olive oil and saute onion until wilted
  3. Add carrots and celery and cook until golden (10 mins or so)
  4. Add tomatoes, herbs and a pinch of salt and simmer until thickened (45 mins or so)
  5. Remove bay leaves and taste for salt

Recipe adapted from Lidia Bastianich