The making of...

Wash tomatoes in cold water. Cut them in half lengthwise.

Cook in covered saucepan at a steady simmer for 10 min.

Uncover, and simmer gently for 1 1/2 hour.

Purée tomatoes through a food mill into a bowl. Discard seeds and skin.

Rinse and dry saucepan.

Put olive oil in, then add chopped onion and lightly sauté over med. heat until just translucent, not browned.

 

Add carrots and celery and sauté for another minute. Add pureed tomatoes, salt, sugar, and simmer uncovered for 20 min. Stir occasionally.

If using canned tomatoes: use 2 cups tomatoes with their juice and simmer 45 min.

Compliments to Chef Sid!