Tomatoes

Pomarola (Neapolitan Tomato Sauce with Carrot, Celery, Onion, Garlic & Herbs)

2 1/2 to 3 pounds vine-ripened tomatoes, peeled, seeded, chopped
4 tablespoons extra-virgin olive oil
2 large garlic cloves, bruised
1 small red onion, finely chopped
1 medium celery stalk, including leaves, finely chopped
1 small carrot, scraped, chopped fine
1 tablespoon chopped Italian parsley
small handful chopped fresh basil
2 tablespoons tomato paste
1/2 scant teaspoon salt, or to taste
Freshly ground pepper, to taste

In a saucepan over medium-low heat, warm 3 tablespoons of the olive oil, the garlic, and the onion together; sauté until the garlic is golden and the onion is translucent, 4 to 5 minutes. Add the celery, carrot, parsley and basil, and sauté until the vegetables are soft, about 10 minutes. Press down on the vegetables with the back of a wooden spoon to release their flavors. Add the tomato paste and continue to sauté for 3 minutes. Add the tomatoes and their juices, cover partially, and simmer gently until thickened, about 45 minutes. Remove and discard the garlic cloves and season to taste with salt and pepper. Remove from the heat and stir in the remaining 1 tablespoon olive oil. If a smooth sauce is desired, puree with an immersion blender. Continue to cook over medium heat about 3 minutes, or just long enough for the sauce to heat through. Remove from heat and stir in the remaining 1 tablespoon olive oil.

Makes approximately 2 cups.

Note: The sauce can be made 4 to 5 days in advance of using and stored tightly covered in the refrigerator, or it can be frozen for up to 3 months. Whether storing it in the refrigerator or freezer, leave out the remaining 1 tablespoon olive oil. Stir it into the sauce after reheating.

Adapted from fooddownunder.com.

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