Hope you’re having a great start to your weekend. Today’s pasta sauce comes from Naples, and you can use either fresh or canned tomatoes.
My brother gave me a couple of earthbox containers a few years ago, and that’s where I plant my tomatoes. Although they grow a bit smaller, the tomatoes have great flavor and I’ve been harvesting for about three weeks now. I had to supplement my crop with some from my local Farmer’s Market for this recipe, but I’m sure we’ll enjoy every drop of this tasty sauce.
makes 2 cups
2 1/2 lbs fresh tomatoes, peeled seeded and chopped, or 2 1/2 cups canned plum tomatoes in juice
4 tb extra virgin olive oil
2 large cloves garlic, crushed
1 small red onion, chopped
1 medium celery stalk, chopped
1 small carrot, chopped
2 tb flat leafed parsley, minced
small handful fresh basil
2 tb tomato paste
salt and pepper to taste
If using canned tomatoes, drain and reserve juice; chop and set aside. If using fresh tomatoes, bring large saucepan 3/4 full of water to boil. Blanch tomatoes 30-45 seconds; drain and immediately plunge into cold water. Using paring knife, remove skins and cut out the tough area around the core. Cut tomatoes into quarters lengthwise, remove seeds, and chop.
In saucepan over medium heat, warm 3 tb of the olive oil. Stir in the garlic, onion, celery, carrot, parsley and basil, and saute until completely soft, about 12 minutes. Add the tomato paste and saute for three minutes. Add tomatoes and their juice, cover partially, and simmer gently until thickened, about 45 minutes. Season to taste. Remove from heat and stir in remaining 1 tb of olive oil before serving.