Ingredients
2 28-oz cans San Marzano tomatoes, or 3-4 lbs fresh summer tomatoes, quartered
3 large cloves garlic, peeled, cut in thirds
1/3 c good olive oil
3 carrots, washed, tips cut off
3 stalks celery, washed, tips cut off (no leaves)
salt
Preparation
In a large saucepan, on medium heat add garlic to oil, stir occasionally, until garlic becomes just “blonde”, and fragrant. Add tomatoes, stir. Add celery and carrots, and 1 tbs kosher salt. Keep on medium heat, stirring occasionally until heated through and softly bubbling. Reduce heat to medium low. Simmer uncovered for two hours, stirring occasionally. Remove from heat, and let stand for about 20 minutes to slightly cool. Run all ingredients through a food mill to desired smoothness. Add salt to your taste. This amount of sauce should be enough for 3/4-1 lb pasta.
Keep in mind, if you cannot find canned San Marzano or fresh summer tomatoes, add a small can of tomato paste to help balance the flavor.
You can also add one or all of the following, to add subtle flavor: 3 fresh basil leaves, 1/4 red onion (put in with garlic at beginning), 1 c red wine, 3 good quality anchovy filets (put in with garlic at beginning).
I use a hand-crank food mill. If you do not have a food mill, you can put sauce through blender (carefully! it is still hot, and can burst up in the blender. Do small batches) - -but you will need to then put sauce through a fine colander to remove seeds, tomato skin, celery string, etc.
