Salsa di Pomodoro d'Emilia

　　Emilia would add a sprig of basil or rosemary or a glass of red wine along with the tomatoes, according to her mood. The sauce always turned out a bit differently, yet it was always delicious.

　　

Ingredients

Makes about 2 cups

　　1 medium yellow onion

　　1 medium carrot

　　1 clove garlic

　　1/2 stalk celery

　　2 tablespoons extra-virgin olive oil

　　1 pound ripe tomatoes or one 14-ounce can crushed tomatoes

　　Pinch of red pepper flakes (optional)

　　Salt and freshly ground pepper a piacere (to taste)

　　

Step 1

Peel and finely chop the onion, carrot, and garlic. Finely chop the celery. Sauté the vegetables in the olive oil in a medium saucepan over low heat, stirring, until they begin to soften, about 5 minutes.

　　

Step 2

Meanwhile, if using fresh tomatoes, peel and seed them, then roughly chop.

　　

Step 3

Stir the fresh or canned tomatoes into the vegetables. For extra zing, add some red pepper flakes. Simmer gently for 2 hours, stirring occasionally, until the sauce is thick and flavorful. Season with salt and pepper.

　　"Six Foodie Memoirs" from Rosemary and Bitter OrangesScribner