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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Marco Canora
Servings: 1 quart
¼ to ½ cup extra virgin olive oil
½ cup minced red onion
¼ cup minced carrot
¼ cup minced celery
4 cloves garlic, peeled and minced
1 tablespoon minced sage
1 tablespoon chopped thyme leaves
2 quarts tomato purée
Kosher salt and freshly ground black pepper
Heat the oil in a large high-sided skillet or Dutch oven over medium-high. Add the onion, carrot and celery and fry, stirring frequently, until the vegetables begin to soften, about 5 minutes. Add the garlic and herbs and fry until the vegetables begin to color, about 5 minutes more. Add the tomato purée, season lightly with salt and pepper and bring the sauce to a boil. Reduce the heat to low and simmer the sauce, stirring occasionally, until the sauce darkens and concentrates, about 2 hours. Adjust the seasoning with salt and pepper.