Submitted by Shandel
From The Gold Cookbook by Louis P. De Gouy
Publisher: Greenberg, NY: Fifth Ed. , 1950
All recipes have been modified slightly.
3 tablespoons olive oil
1 large onion, chopped
½ large green pepper, chopped
½ carrot, chopped
1 small garlic clove, chopped (optional)
4 cups fresh tomatoes, peeled and quartered
1 large bay leaf
2 sprigs of celery leaves, chopped
8 sprigs of fresh parsley, chopped
1 sprig of thyme, chopped
3 fresh basil leaves, chopped
¼ teaspoon salt
dash of pepper
½ teaspoon of sugar
1. Heat olive oil in a medium saucepan. Add onion, green pepper, and carrot to olive oil. (Add garlic if you'd like. ) Cook over medium heat until onion is brown, stirring constantly. Add tomatoes, bay leaf, celery leaves, parsley, thyme, salt, and pepper. Increase the heat to high. Allow the mixture to come to a rapid boil then lower the heat to simmer.
2. Simmer for 35 minutes, stirring occasionally. Add sugar. Cook for 5 minutes more. Remove the saucepan from the stove and allow the mixture to cool. Remove the bay leaf from the mixture. Put the tomato mixture through a food mill or grind it in a food processor. Taste the sauce and add more salt and pepper if needed.
3. Serve the tomato sauce at once or put it in a covered container and store it in the refrigerator. The refrigerated sauce will remain fresh for several days.
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