Ingredients: 3 pounds ripe fresh plum tomatoes, peeled and seeded or 1 35 oz can of peeled Italian tomatoes, seeded and lightly crushed, with their liquid
1/4 cup extra virgin olive oil
1 small onion, chopped (about 1/3 cup)
1/4 cup finely shredded peeled carrots
1/4 cup finely chopped celery (including leaves)
4 fresh bay leaves or 2 dried bay leaves
Salt
Crushed red pepper
Directions: Pass the tomatoes through a food mill fitted with the fine disc. Heat the oil in a 2 to 3-quart non-reactive saucepan over medium heat. Stir in the onion and cook, stirring occasionally, until wilted, about 3 minutes. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes. Add the food-milled tomatoes and bay leaves and bring to a boil. Season lightly with salt and crushed red pepper. Bring to a boil, lower the heat so the sauce is simmering and cook, stirring occasionally, until thickened, about 45 minutes. Remove the bay leaves. Taste and season with salt and red pepper if necessary.