Helen Kopp’s Simple Tomato Sauce

Roma tomatoes and heirloom varieties that have more meat to juice are good for making sauces.

Kopp recommends following this recipe if you are going to simmer a sauce for 30 minutes to an hour. “Once you’ve made this tomato sauce,” she says, “you’ll never want to buy another jar from the store again.”

Ingredients:

• 1 small onion
• 2 cloves garlic
• 1 carrot
• 1 stalk celery
• 6 large tomatoes
• bay leaf
• fresh basil
• salt and pepper (to taste)

Directions:

1. Add chopped onion and garlic to hot olive oil in a large saucepan. Cook until translucent (5 minutes), careful not to burn the garlic.
2. Add chopped carrots and celery.
3. Add chopped tomatoes, bay leaf, fresh basil leaves, and any herbs or spices you like (like red pepper flakes, onion/garlic powder, oregano, thyme, etc).
4. Bring to a boil, reduce heat to low, and simmer uncovered for 1 hour.
   Remove bay leaf. Add more fresh basil.
5. Blend in food processor until smooth, and return to the pan. (You can add a tablespoon of margarine, to round out the acidity, if you like).

http://indianapublicmedia.org/eartheats/raw-saucy-heirloom-tomato-melon-salad-tomato-sauce/?fb_action_ids=3849954682233&fb_action_types=og.likes&fb_source=timeline_og&action_object_map={%223849954682233%22%3A419584503444}&action_type_map={%223849954682233%22%3A%22og.likes%22}&action_ref_map

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