Olive Oil, ExtV
Thyme sprig (2)
- Peel the TOMATOES. One minute in rapidly boiling water, then
chill in cold water, core and pull off the peel.
- Dice Tomatoes 1/2 inch or less. Keep the juice with them - much
of the flavor is in the juice.
- Chop ONION small. Chop CELERY small. Mix.
- Crush GARLIC and chop small.
- Chop PARSLEY small.
- In a heavy bottomed pot or a 5 quart sauté pan, heat
Oil and fry Onion mix over moderate heat, stirring until
the onions start to color.
- Stir in Garlic and continue to fry stirring until garlic starts
to color (and stick to the pan).
- Stir in Tomatoes, Bay Leaves and Thyme. Bring to
a boil and simmer down, stirring frequently. Start on fairly high heat
and lower the heat as the liquid boils out. You want to still have
some free liquid when you finish because if the tomatoes get too dry
they lose their fresh flavor.
- Pull out the Bay Leaves and stems from the Thyme Sprigs.
Ladle out about 2 cups of Sauce and run it in a mini-prep food
processor or similar until puréed. Stir it back into the sauce.
Of course you can do more or even all depending on the texture you want,
but 2 cups is what I like.
- Bring Sauce back to a simmer. Season to taste with Salt
and Pepper. Stir in the Parsley and simmer a couple minutes
- Serve - generally with pasta of choice. For the coarse texture I like,
I prefer medium shells, conchiglioni or other shapes that will scoop up
lumps of tomato well (the photo shows conchiglioni). Drain the pasta and
return to the pot. Stir in just enough sauce to coat the pasta very
lightly to keep it from sticking.. Serve with a big dollop of sauce on
top, or pass a bowl of sauce separately.