Serves 6

Notes

There is a version of a tomato sauce which is light: just tomatoes, garlic and olive oil, quickly cooked with some added basil. The tomato sauce in this recipe is longer-cooking, with vegetables added to it, making it more complex in flavor.

Ingredients

  • Two 28-ounce cans whole San Marzano tomatoes crushed by hand, plus more if needed
  • 1/4 cup extra virgin olive oil
  • 1 small onion, chopped (about 1/3 cup)
  • 1/4 cup peeled and finely shredded carrot
  • 1/4 cup finely chopped celery, including leaves
  • 4 fresh bay leaves or 2 dried bay leaves
  • salt
  • Crushed red pepper flakes to taste
Lidia’s Mastering the Art of Italian Cuisine

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Lidia’s Mastering the Art of Italian Cuisine

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Directions

Heat the oil in a medium Dutch oven over medium heat. Stir in the onion and cook, stirring occasionally, until wilted, about 3 minutes. Add the carrot and celery and cook, stirring occasionally, until golden, about 10 minutes. Add the tomatoes and bay leaves. Slosh out the tomato cans with 2 cups of water and add that as well. Bring everything to a boil. Season lightly with salt and crushed red pepper. Lower the heat so the sauce is at a lively simmer, and cook, stirring occasionally, until thickened, about 45 minutes. Remove the bay leaves. Taste, and season with more salt and red pepper if necessary.

Lidia’s Mastering the Art of Italian Cuisine

Cookbook

Lidia’s Mastering the Art of Italian Cuisine

Buy Now