Serves: 8
Total Calories: 163

1/2 cup extra-virgin olive oil, or 1/2 cup unsalted butter (1 stick)
1 cup finely chopped yellow onion
1 cup finely chopped carrot
1 cup finely chopped celery or fennel
2 teaspoons minced garlic, or to taste
4 cups peeled, seeded, drained, and chopped ripe (see NOTE) or canned tomatoes
1 teaspoon sugar, or to taste
salt to taste

1. In a saucepan, heat the oil or butter over medium-high heat. Add the onion, carrot, and celery or fennel and cook, stirring frequently, until soft and lightly golden, about 5 minutes. Add the garlic and cook for 1 minute longer. Stir in the tomatoes, sugar, and salt. Reduce the heat to low and simmer, uncovered, until thick, about 30 minutes. For a smoother sauce, transfer to a food processor or blender and puree.

NOTE: To peel and seed tomatoes, cut an X in the blossom ends and drop into a pot of boiling water for 30 to 60 seconds, or until the skin starts to wrinkle. Using a slotted spoon, transfer quickly to a bowl of cold water to halt the cooking. When cool to the touch, remove the skins and cut in half crosswise. Hold each half upside down over the sink and shake and squeeze the tomato gently to release the seeds.

TO MAKE AHEAD: Let cool completely, cover, and refrigerate for up to 5 days, or freeze for up to 1 month.

TO REHEAT: If frozen, let thaw in the refrigerator. Bring to a simmer over low heat.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 163
Calories from Fat: 120

More Recipes from the From Our House to Yours Cookbook:
Chicken Stock
Green Sauce
Gremolata
Quick Tomato Sauce
Red Pepper-Tomato Sauce
Tomato Sauce
Vegetable Stock