Leona's Marinara Sauce

• 1-3/4 lb. can San Marzano Tomatoes
• 2 lb. fresh Roma tomatoes peeled, seeded and diced
• 5 oz. tube of Amore tomato paste
• 6 oz. can Contadina tomato paste
• 2 celery sticks, peeled and washed cut in half
• 1 carrot, peeled and washed cut in half
• 3 T. Olive Oil
• 1 md. Spanish onion, finely chopped
• 1/2 cup finely chopped Italian parsley (measure after chopping)
• 4 cloves Garlic, thinly sliced
• TT
• Salt and freshly ground pepper and sugar TT
• 2 T. fresh oregano, chopped, dried
• TT
• 1-1/2 to 2 T. basil, freshly chopped, dried
• TT
• 2 whole Bay leaves
• 1 cup freshly grated Parmesan cheese (Parmigiano Reggiano)
• 1/4 cup increments of red wine, optional

1. Puree the San Marzano tomatoes through a food mill into large stainless steel Dutch oven (DO).
2. Cook over medium low heat until sauce is thickened.
3. Season the sauce to taste with salt and pepper.
4. Pour sauce into another container and reserve.
5. Rinse and dry DO continue with recipe.
6. Heat olive oil in the DO over low to medium heat.
7. Place onion in oil and cook until it is tender but not browned.
8. Add garlic, parsley, oregano, basil and bay leaves continue to cook until the garlic and herbs are fragrant about 1-2 minutes.
9. Do not burn the garlic.
10. Add diced tomatoes and the sauce.
11. Bring the heat up to medium high.
12. Cook stirring occasionally until bubbling, lower heat to a simmer.
13. Add celery and carrot to sauce, continue to simmer for 30 minutes stirring occasionally.
14. Add 1 cup of grated cheese to sauce, continue to simmer 15 minutes.
15. Remove carrot, celery, and cover sauce if it has reached the desired thickness, and continue to simmer.
16. Adjust seasonings to taste.
17. Serve with pasta, pizza or as a dipping sauce.
18. Sometimes the sauce will need adjusting according to its acidity.
19. Sugar is added to reduce acidity (May also add a pinch of baking soda); lemon juice is added to increase it.
20. Lemon juice will also add brightness to the sauce.
21. Red wine in 1/4 cup increments may also be added to the simmering sauce to taste.
22. If sauce thickens too much add water.
23. I make specific suggestions for tomatoes and paste because they are the best freshest tasting ones.
24. If you can find then give them a try otherwise Hunts makes decent products.
25. The carrot is added for sweetness and the celery for savory flavor.
26. The vegetables are peeled so that the flavors can really meld into the sauce.

tomatoes, fresh roma tomatoes, tomato, tomato paste, celery, carrot, olive oil, spanish onion, italian parsley, garlic, tt, salt, oregano, tt, basil, tt, bay leaves, parmesan cheese, increments of red wine

Taken from www.foodgeeks.com/recipes/21834 (may not work)