2 lb fresh tomatoes 4 oz yellow onion extra virgin olive oil 3 ½ oz celery 3 ½ oz carrot salt pepper oregano
Acidic, yet sweet, tomato sauce can be served alone or with other dishes. When tossed with pasta, the amount of tomato sauce should always slightly exceed that of the pasta. During cooking, the sauce should reduce by at least a third.
It is best to cook the sauce for at least 20 minutes, to remove some of the acidity of the tomatoes.
To make tomato sauce, begin by washing the tomatoes and removing the seeds. Thinly slice the onion and finely chop the celery and carrot.
Place all the vegetables in a saucepan. Add the olive oil, pepper, oregano and salt. Place the saucepan over high heat and stir well, then reduce the heat and cover. Cook until the vegetables are soft.
If the sauce dries out during cooking, add a little water. As soon as the sauce is ready, remove it from the heat. Pass the sauce through a vegetable mill and then through a sieve. Adjust the salt and pepper.
If the sauce is not tick enough, return it to the saucepan and cook over low heat until it reaches the desired consistency.
The sauce can be stored in the fridge for up to 3 days.