The kind of tomatoes you use affect the final result. The first time I made this was with campari tomatoes, and I infinitely prefer the sauce made from this to the sauce made from ripe garden tomatoes. Campari tomatoes retain their shape while cooking and don’t become all…saucey. They have this fresh taste.
olive oil – 2-3 Tablespoons
fresh parsley – 1/3 cup, finely chopped
onion – 1 medium, finely chopped
celery stalk – 1, finely chopped
garlic – 2 cloves, minced
fresh rosemary – 1 sprig
fresh sage – 1 sprig
fresh thyme – 1 sprig
ripe tomatoes – 2.5 pounds
tomato paste – 1 tablespoon
salt and pepper to taste –
Heat oil in a large skillet over medium heat. Add the parsley, onion, carrot and celery. Cook, stirring, until the onions are golden brown, about five minutes.
Add the garlic, rosemary, sage and thyme. Cook, stirring, for about 30 seconds.
Stir in the tomatoes, tomato paste, salt and black pepper.
Simmer, uncovered, until the sauce is thickened, about 10 minutes. Remove the herb sprigs.
Can be kept in the refrigerator for up to 4 days or frozen for up to 3 months.
From Joy of Cooking, ’97, p. 304.