Sugo di pomodoro

     I believe that everyone should be making their own tomato sauce.  The difference between a freshly made tomato sauce and one purchased in a can is huge.  When I have garden tomatoes in August I will simmer pot after pot of this to freeze in individual containers for the upcoming months.  But what yields equally good results, if not better, is using canned Italian San Marzano tomatoes.  This sauce is enhanced by the addition of sweet organic carrots and celery, making it an excellent topping for pasta; fresh cheese-filled ravioli in particular. 

                                      Sugo di pomodoro
                            (adapted from The Ultimate Italian Cookbook)

1 2/3 pound fresh tomatoes, or a 28-ounce can of San Marzano       tomatoes, chopped
1 large organic carrot, chopped
1 stalk organic celery, chopped
1 medium onion, chopped
1 clove of garlic, crushed
5  tablespoons extra virgin olive oil
salt and freshly ground black pepper
several leaves of fresh basil
1.  Place all of the ingredients in a medium heavy saucepan, and simmer together for 30 minutes.
2.  Let cool slightly and puree sauce in a food processor.
3.  If using immediately as a sauce for pasta, return to the pan and warm through.  Otherwise, fill bags or plastic containers to freeze.  Use as a topping for pasta or in any recipe calling for tomato sauce.