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3 kg tomatoes, preferably plum, about 32
2 tbsp olive oil
2 medium onions, chopped
6 garlic cloves, minced
1 large celery stalk, coarsely chopped
1 1/2 tsp dried thyme leaves
1 1/2 tsp oregano
3/4 tsp salt
3/4 tsp freshly ground black pepper
1 bay leaf
1 1/2 tsp granulated sugar, optional
1/2 cup chopped fresh basil
Peel and coarsely chop tomatoes.
Heat olive oil in a very large saucepan set over medium heat. Add onions, garlic and celery. Stir often until onions are softened, about 5 minutes. Stir in tomatoes, including any juice, thyme, oregano, salt, pepper and bay leaf. Bring to a boil. Then reduce heat to medium-low and simmer, uncovered and stirring occasionally, until thick, about 40 minutes. (If juice and seeds are added, simmer sauce longer to thicken it.) Taste and add sugar if sauce tastes too acidic. Stir in basil and cook for 1 minute. Remove bay leaf and discard. If you prefer a smooth sauce, purée mixture in a food processor or blender, working in batches, until smooth. Ladle into containers and seal tightly. Sauce will keep well, covered and refrigerated, for up to 1 week or in the freezer for 3 months.
Calories 90, Protein 2.9g, Carbohydrates 14.7g, Fat 3.5g, Fibre 3.9g, Sodium 208mg.
Thyme, oregano and basil lend a robust edge to this thick 'n' rich, slow-simmered multipurpose sauce.
1 to 2 cups (250 mL to 500 mL) coats 1/2 lb (250 g) pasta.