Yield: 4 Servings
|\N \N||Date: Mon, 28 Oct 1996 08:56:25|
2½ c canned, peeled plum tomatoes : in juice, or 21/2 pounds fr : sweet, mature vineripened : plum tomatoes, peeled, : seeded
4 TB s extra virgin olive oil
2 lg cloves garlic, -- bruised
1 sm red onion, -- finely
1 md celery stalk, including
: leaves, -- finely chopped : l small carrot, -- scraped and : finely chopped
1 TB chopped fresh Italian
: sm handful of chopped fresh : basil
2 TB tomato paste
: Scant ½ teaspoon salt, or : to taste
: Freshly milled black or : white pepper to taste 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 ~0500