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7-1/2
7
3
3
3
1/4
2
3
tt
tt
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#
oz
oz
cl
T
c
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Tomatoes (1)
Onion
Celery
Garlic
Parsley
Olive Oil, ExtV
Bay Leaf
Thyme sprig (2)
Salt
Pepper
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Prep - (20 min)
- Peel the TOMATOES. One minute in rapidly boiling water, then
chill in cold water, core and pull off the peel.
- Dice Tomatoes 1/2 inch or less. Keep the juice with them -
much of the flavor is in the juice.
- Chop ONION small. Chop CELERY small. Mix.
- Crush GARLIC and chop small.
- Chop PARSLEY small.
Run - ()
- In a heavy bottomed pot or a 5 quart sauté pan, heat
Oil and fry Onion mix over moderate heat, stirring
until the onions treaten to color.
- Stir in Garlic and continue to fry stirring until garlic
starts to color (and stick to the pan).
- Stir in Tomatoes, Bay Leaves and Thyme. Bring
to a boil and simmer down, stirring frequently. Start on fairly high
heat and lower the heat as the liquid boils out. You want to still
have some free liquid when you finish because if the tomatoes get
too dry they lose their fresh flavor.
- Pull out the Bay Leaves and stems from the Thyme
Sprigs. Ladle out about 2 cups of Sauce and run it in a
mini-prep food processor or similar until puréed. Stir it
back into the sauce. Of course you can do more or even all depending
on the texture you want, but 2 cups is what I like.
- Bring Sauce back to a simmer. Season to taste with
Salt and Pepper. Stir in the Parsley and
simmer a couple minutes more.
- Serve - generally with pasta of choice. For the coarse texture I
like, I prefer medium shells, conchiglioni or other shapes that will
scoop up lumps of tomato well (the photo shows conchiglioni). Drain
the pasta and return to the pot. Stir in just enough sauce to coat
the pasta very lightly to keep it from sticking. Serve with a big
dollop of sauce on top, or pass a bowl of sauce separately.
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