Basic Tomato Sauce as prepared by Lance Hidy
2 pounds fresh, ripe plum tomatoes
2/3 cup shopped carrot
2/3 cup chopped celery
2/3 cup chopped onion
1/4 teaspoon granulated sugar
1/2 cup olive oil
1. Wash the tomatoes in cold water. Cut them in half, lengthwise. Cook in a covered stockpot or saucepan over medium heat for 10 minutes.
2. Add the carrot, celery, onion, 2 teaspoons salt, and sugar and cook at a steady simmer, uncovered, for 30 minutes.
3. Puree everything through a food mill, return to the pan, add the olive oil, and cook at a steady simmer, uncovered, for 15 minutes or more. Taste and correct for salt.
**If using canned tomatoes; Use 2 cups tomatoes and their juice. Start the recipe at step 2, cooking the tomatoes with the vegetables as directed.