Making tomato sauce from fresh tomatoes is not something I do every day. But at this time of the year with the tomatoes plentiful, and ripening on the vine I try to make at least one pot of fresh sauce.
Plum tomatoes are best for this purpose because other varieties tend to be more watery. San Marzano are the preferred choice because they tend to be sweeter and full-flavored.
I grew 3 San Marzano plants this year for the first time and couldn’t wait to try them in this sauce . I found several recipes for tomato sauce in The Classic Italian Cookbook by Marcella Hazan. This is her Tomato Sauce II which is found on page 94. Quoting her, this sauce “ has a fresher, more delicate flavor. There are two reasons for this. First, the tomato is cooked much less, just enough to concentrate it, but not so long that its garden-sweet taste is altered. Second, the vegetables are cooked right along with the tomato instead of undergoing a preliminary sauteing in oil. It is an excellent all-purpose sauce for every kind of pasta, from spaghettini to such thicker, stubby cuts as penne or ziti.”
The sauce is simple to make , but is a little time consuming, so choose a day when you can devote some time in the kitchen. Believe me, it will be worth it.
2 pounds fresh, ripe plum tomatoes
2/3 cup chopped carrot
2/3 cup chopped celery
2/3 cup chopped onion
Salt
¼ teaspoon granulated sugar
½ cup olive oil
1. Wash the tomatoes in cold water. Cut them in half lengthwise. Cook in a covered stockpot or saucepan over medium heat for 10 minutes.
2. Add the carrot, celery, onion, 2 teaspoons salt, and sugar and cook at a steady simmer, uncovered, for 30 minutes.
3. Puree everything through a food mill, return to the pan, add the olive oil, and cook at a steady simmer, uncovered, for 15 minutes more. Taste and correct for salt.
This sauce is delicious as is. Additionally, you can add your choice of fresh herbs to the finished sauce, stir and simmer for 8-10 minutes. When your pasta is ready, stir 2 tablespoons freshly grated pecorino roman cheese, 2 tablespoons freshly grated parmesan cheese, and 1 tablespoon olive oil into the sauce, off the heat. Stir thoroughly and quickly and pour over the pasta. Serve with additional cheese on the side. Serves 6
