Adapted from Marcella Hazan.

This recipe is a great way to preserve some of your summer tomatoes.  To make ahead and store, complete steps 1-4 then freeze. To use, defrost cooked tomatoes and complete steps 5-7.



2 lbs. plum Tomatoes

1/2 cup olive oil

1/3 cup chopped yellow Onion

1/3 cup chopped Carrot

1/3 cup chopped Celery

2 tsp salt

1/4 tsp sugar



1. Wash tomatoes and cut in half

2. Cook in covered stockpot at steady simmer for 10 minutes

3. Uncover and simmer gently for  1 1/2 more hours

4. Puree through a food mill

5. In clean stockpot heat olive oil and add onion. Saute until just translucent.

6. Add carrot and celery and saute for 1 minute.

7. Add pureed tomato, salt and sugar and cook at gentle simmer for 20 minutes, stir occasionally.