A light, fresh-tasting sauce
with quintessential tomato flavor. Worth stocking up on when
tomatoes are dead-ripe and abundant.
6 ripe Italian-type tomatoes
1 cup very finely minced onion
1/2 cup very finely minced celery
1 cup very finely minced carrots
1/2 cup olive oil
1 tsp. sugar
Ground white pepper to taste.
Optional seasoning (any
one of the following):
2 tsp. ground coriander
1/2 to 1 tsp. dried marjoram
1 tsp. dried basil
1/4 to 1/2 tsp. dried oregano
1 to 2 tsp. salt, to taste
Drop the tomatoes into boiling
water, a few at a time. Let the water return to a boil, then
remove the tomatoes and drain. Peel and chop. In a large saucepan,
cook the onion, celery, and carrots in the olive oil, covered,
over medium-low heat for about 15 minutes, stirring a few times.
Uncover and stir, over the heat, for 5 to 10 minutes longer,
or until the vegetables are very soft and lightly gold. Add
the tomatoes, sugar, and pepper and simmer gently, covered,
for 15 minutes.
Puree the sauce through
the medium disc of food mill. Add the optional seasoning and
cook at a bare simmer until a desirable consistency is reached,
about 20 minutes, stirring often. Add salt to taste. If you
prefer a smooth sauce, work the sauce through the fine disc
of a food mill. Cool the sauce and refrigerate it. It will keep,
refrigerated, for about a week, or for several months if frozen.
Makes 3 pints.