I finally used up some Roma tomatoes (I still have a ton more outside) making this sauce. It is light, and if you prefer a thicker sauce, you can add some tomato paste easily enough. I cooked it close to seven hours, which really let the flavours develop. I'll use some tomorrow and freeze the rest.
You Will Need:
About 30 Roma tomatoes-blanched, skins removed and chopped
Olive oil-about 1/4 cup
1-2 large onions, sliced
1 large green pepper, chopped
6 large carrots, sliced thinly on the diagonal
4 stalks celery, chopped
5 large cloves garlic, smashed
3 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon dried rosemary
About 15 black olives, chopped
1 tablespoon capers
Salt and pepper
In a large pot, heat about half the olive oil and add the onions, garlic, carrots, celery, pepper, and bay leaves. Cook until carrots begin to soften and onions get some colour. I do this over medium heat, but watch to make sure your oil does not begin to smoke-every oil is different and so are stoves. Add the spices, capers, and olives. Adjust salt and pepper though go easy on the salt as the olives add quite a bit-you can always add more later. Add the tomatoes and the rest of the olive oil, reduce heat to the slightest simmer and cover. Cook several hours, stirring once in a while and making sure it has not come to a boil. Really, just leave it on the stove and do other stuff- it will be better the longer it cooks.
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