Tomato Sauce with Rosemary
Tomato Sauce with Rosemary and Pancetta (The Green Thumb Harvest, Johanna & Patricia Halsey)
- 2 pounds fresh tomatoes
Wash and halve tomatoes in cold water and cook covered over medium heat for 10 minutes.
- 2/3 cup chopped carrots
- 2/3 cup celery
- 2/3 cup chopped onions
- 2 tsp chopped fresh rosemary
- 3 cloves garlic, chopped
- salt to taste
- 1/4 tsp sugar
Add the carrots, celery, onions,garlic, salt, and sugar. Simmer uncovered for 30 minutes. Puree in a blender or a food processor.
- 1/2 cup olive oil
- 1/2 cup thin trips of pancetta or prosciuto (optional, but really good!)
Heat the oil over medium heat in a small skillet. When hot, add the rosemary and pancetta. Saute for one minute, stirring constantly. Add to the puree, and then simmer all uncovered for 15 minutes. Taste and correct the salt.