Makes about 4 ½ cups or enough for 8-10 servings of pasta
Ingredients
- 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)
Directions
- 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
- Heat olive oil and saute onion until wilted
- Add carrots and celery and cook until golden (10 mins or so)
- Add tomatoes, herbs and a pinch of salt and simmer until thickened (45 mins or so)
- Remove bay leaves and taste for salt
Recipe adapted from Lidia Bastianich