Ingredients

2 lbs fresh ripe plum tomatoes
1/3 cup finely chopped yellow onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
Salt
1/4 tsp. sugar
1/2 cup olive oil
2 tsp. finely chopped rosemary leaves
1/2 cup thin stripes of pancetta slices

 

The making of...
Make Tomato Sauce II, up to and including pureeing the cooked tomatoes and veggies.

 

1. Wash tomatoes in cold water. Cut them in half lengthwise. Cook in covered saucepan over medium heat  for 10 min.

2. Add carrots, celery, onion, 2 tsp. salt, and sugar. Cook at a steady simmer, uncovered for 30min.

3. Purée everything through food mill, return to pan, add olive oil, and simmer uncovered for 15 min. Taste and correct for salt.

4. Heat olive oil in small pan over med-high heat. When hot, add rosemary and chopped pancetta. Sauté 1 min. stirring constantly.

5. Transfer skillet content to saucepan together tomatoes and simmer uncovered for 15 min. Add salt to taste.

Compliments to Chef Sid!