Italian Tomato Sauce

This recipe is from a cooking school in Trastevere, Rome. 

It is a fresh, easy recipe. 

You will need to have a food mill to press the tomatoes through. A worthwhile investment when you taste this pure sauce.  It's great with ravioli, pasta or as a pizza sauce. 

Ingredients: 

1 kg (2 lbs) of red ripe Roma or plum tomatoes 

1/2 red or gold onion 

10 fresh basil leaves 

1 stalk of celery 

1 carrot 

3 tbs extra virgin olive oil 

salt & pepper to taste 

Method: 

Put the olive oil in a pot on the stove. Cut all the vegetables coarsely and place in the pot.

Put it on high heat until it begins to boil, then cover with a lid, add salt and pepper lower the heat.  Cook 30-40 minutes over low heat - always covered.  Cool slightly and then pass the sauce through a food mill. This will take out the seeds and skins.  Put the strained sauce back on the stove and simmer for 15-20 minutes till it thickens.  the result is a soft tomato puree. Serve over any pasta or vegetables - add parmesan or vegan cheese and fresh basil.