¼ Of an onion
1 Clove of garlic
1 Piece of celery rib (a couple of inches long)
8 Plum tomatoes (San Marzano)
1 tablespoon of Extra-Virgin Olive Oil
Salt, pepper, basil and parsley leaves to our liking
This one is the classic recipe from Mr. Artusi (check the modern light version). We will use this recipe every time we plan to use the sauce straight away and the modern light version of it whenever we care to save it for few days in the refrigerator or store it in the freezer. In both cases we must have a foodmill like the one in the picture.
Chop the onion, the garlic clove, the piece of celery and the herbs. Put them into a pot with the tablespoon of oil, salt and pepper and add the tomatoes in big chunks. Bring it to heat up at medium temperature stirring the sauce once in a while. Cook until it looks smooth. Use a foodmill as long as it takes to have only the tomato skin left (make sure to scrape everything from the bottom of the mill). It has to be consumed within few days if refrigerated. Add Extra-Virgin Olive Oil and fresh basil when served as a sauce for pasta.