Tomato Sauce

Makes about 4 1/2 cups or enough for 8-10 servings of pasta

• 2 cans (28oz) of crushed tomatoes
• 1/4 cup plus 2 1/2 Tbsp extra virgin olive oil
• 1 large onion finely chopped
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 6 fresh bay leaves (or 3 dried)
• Crushed red pepper (to taste)
• Sea salt (to taste)

1. Pass the tomatoes through a food mill fitted with the fine disc or crush them as fine as possible in a bowl with a wire whisk
2. Heat olive oil and saute onion until wilted
3. Add carrots and celery and cook until golden (10 mins or so)
4. Add tomatoes, herbs and a pinch of salt and simmer until thickened (45 mins or so)
5. Remove bay leaves and taste for salt

Recipe adapted from Lidia Bastianich