Tomato Sauce

• 3 pounds ripe fresh plum tomatoes, peeled and seeded, or one 35-ounce can peeled Italian tomatoes, seeded and lightly crushed, with their liquid
• 1/4 cup extra-virgin olive oil
• 1 small onion, chopped (about 1/2 cup)
• 1/4 cup finely shredded peeled carrot
• 1/4 cup finely chopped celery, including leaves
• 4 fresh bay leaves, or 2 dried bay leaves
• Kosher salt to taste
• Peperoncino flakes to taste

1. Pass the tomatoes through a food mill fitted with the fine disk.
2. Heat the oil in a 2- or 3-quart non-reactive saucepan over medium heat.
3. Add the onion, and cook, stirring occasionally, until wilted, about 3 minutes.
4. Add the carrot and celery, and cook, stirring occasionally, until golden, about 10 minutes.
5. Add the food-milled tomatoes and the bay leaves, and bring to a boil.
6. Season lightly with salt and peperoncino.
7. Once its boiling, lower the heat so the sauce is at a lively simmer, and cook, stirring occasionally, until thickened, about 45 minutes.
8. Remove the bay leaves.
9. Taste, and season with salt and peperoncino if necessary.

tomatoes, extravirgin olive oil, onion, peeled carrot, celery, bay leaves, kosher salt

Taken from www.epicurious.com/recipes/food/views/tomato-sauce-372403 (may not work)