Recipe: Patrica Wells' Tomato Sauce

TOMATO SAUCE

1/4 cup extra virgin olive oil
1 small onion, minced
3 cloves garlic, minced
Sea salt
1 3/4 pounds crushed tomatoes in puree
Several sprigs of parsley, bay leaves and celery leaves

In a large unheated saucepan, combine the oil, onion, garlic and salt and stir to coat with oil. Cook over moderate heat just until the garlic turns golden but does not brown, 2 to 3 minutes.

If using whole canned tomatoes, place a food mill over the skillet and puree the tomatoes directly into it. Crushed tomatoes can be added directly from the can. Add the herb bundle, stir to blend, and simmer, uncovered, until the sauce begins to thicken, about 15 minutes.

For a thicker sauce, for pizzas and toppings, cook for 5 minutes more. Taste for seasoning. Remove and discard the herb bundle.

The sauce may be used immediately, stored in the refrigerator for up to 2 days, or frozen for up to 2 months.

If small quantities of sauce will be needed for pizzas or other toppings, freeze in ice cube trays.

Makes 6 servings
Source: Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy by Patricia Wells