It is that time of year when you need to find things to do with all of the produce from your garden. Normally pasta sauce is made best with plum tomatoes, but this sauce is okay with slicing tomatoes because there are just too many of them for me to eat in a sandwich!
If you have plum tomatoes, use them instead! I tried adding carrot for the first time. I read that adding a carrot, both grated and whole, will reduce the acidity in the sauce and eliminate the need to add sugar. Why not try it?
8 lbs of slicing tomatoes or 5 lbs plum tomatoes, blanched, peeled, and seeded
1/4 c olive oil
1 celery stalk, diced
1 onion, diced
1 carrot, peeled, grate half and put the other half in whole
1 head of garlic, cloves crushed
2 t anchovy paste
1 T tomato paste
1/2 t red pepper flakes or to taste
2 bay leaves
1 t salt
1/4 c dry white wine (optional)
1/4 c torn basil leaves
1/2 t dried oregano or one sprig of fresh
1 sprig fresh thyme
2 sprigs of fresh flat leaved parsley
1 1/2 c water
Heat oil in large pot. Add onion and celery and cook until translucent. Add garlic and grated carrot and cook for one more minute. Add anchovy and tomato paste and red pepper flakes and cook until color deepens. Add white wine if using and cook until most of the liquid has evaporated. Add the rest of the ingredients and cook for at least 3 hours or until the sauce has cooked down so it isn't watery. Remove the bay leaves and stems of the herbs. Use in your favorite recipes.
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