Tomato Sauce

• 3 pounds ripe fresh plum tomatoes, peeled and seeded (see page 9), 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 carrots
• 1/4 cup finely chopped celery, including leaves
• 4 fresh bay leaves, or 2 dried bay leaves
• Salt
• Crushed hot red pepper

1. Pass the tomatoes through a food mill fitted with the fine disc.
2. Heat the oil in a 2- to 3-quart nonreactive saucepan over medium heat.
3. Stir in the onion and cook, stirring occasionally, until wilted, about 3 minutes.
4. Add the carrots 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 crushed red pepper.
7. Bring to a boil, 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 red pepper if necessary.

tomatoes, extravirgin olive oil, onion, peeled carrots, celery, bay leaves, salt, hot red pepper

Taken from www.epicurious.com/recipes/food/views/tomato-sauce-375118 (may not work)