Yield: 4 servings
|1½ pounds||Tomatoes, chopped|
|1 small||Onion, finely chopped|
|1 small||Carrot, finely chopped|
|1||Celery stalk, finely chopped|
|Basil or parsley, freshly|
Place the tomatoes in a saucepan with the onion, carrot, celery, sugar, and salt and pepper to taste. Simmer for 20 to 30 minutes until the tomatoes have reduced almost to a puree. Press through a sieve or a strainer. If thicker sauce is desired, return to the pan and boil briskly, uncovered, until reduced to the desired consistency. Check the seasoning and stir in freshly chopped basil or parsley to serve.
Makes about 2 cups sauce.