Sieved Tomato Sauce with Basil

• 2- 1/2 pounds fresh vine-ripened plum tomatoes, cut into quarters, or 1 can (28 ounces) plum tomatoes in puree, cut into quarters
• 1 small carrot, peeled and quartered
• 1/4 teaspoon salt, or to taste
• Freshly milled black pepper
• 2 to 3 tablespoons extra virgin olive oil, or to taste
• 3 tablespoons finely torn fresh basil

1. Put the fresh tomatoes or the canned tomatoes in puree and the carrot in a saucepan.
2. Cook, uncovered, over gentle heat, stirring occasionally, until thickened, about 40 minutes.
3. If you see that the tomatoes contain a great deal of water, drain off excess liquid as the tomatoes cook.
4. Strain the tomatoes through a food mill, pressing to get as much of the pulp as you can through the fine holes.
5. (This really must be done in a food mill in order to restrain the skins and seeds while finely pureeing the tomatoes; avoid pureeing in the food processor because it will not restrain the peels and seeds.)
6. If the sauce is too thin (this will depend on the texture and water content of the tomatoes), return it to the saucepan and simmer for up to 20 minutes longer.
7. Season with salt, pepper to taste, olive oil, and basil.
8. VARIATION: Fresh mint leaves can be substituted for the basil.

fresh vine, carrot, salt, black pepper, extra virgin olive oil, fresh basil

Taken from www.cookstr.com/recipes/sieved-tomato-sauce-with-basil (may not work)