Fragrant Tomato Sauce

Oil (any vegetable oil, or half extra-virgin olive oil and half vegetable oil)
Celery, chopped finely (required)
Carrots, chopped finely (optional)
Green bell peppers (optional, use very little compared to celery)
Canned whole tomatoes, peeled or diced (required)
Green olives, black olives, capers (optional, don’t use too much)
Dried or fresh mint or spearmint (required)
Powdered fennel seed (required)
Ground black pepper and/or hot pepper flakes (recommended)
Sugar
Salt
Baking soda (optional)

For the veggies: wash, dry, and chop. The smaller the dice, the nicer looking it is at the end, and the more quickly it cooks.
For the tomatoes: if you’re using whole tomatoes, dice them into fine pieces and drain off, but reserve, the liquid portion. If you’re using diced tomatoes, drain it also. Try to squeeze as much of the liquid from the solids.
Put enough oil to cover the bottom of your pan. Add the veggies and cook over medium-high heat until the celery is softened – this will take a while; that’s why chopping them up into small pieces is better. Add the drained tomatoes and cook until the liquid from the tomatoes has evaporated and you hear that frying sound. Continue cooking for a few more minutes (about one or two).
Add the liquid portion of the canned tomatoes, along with your flavorings. Bring to a simmer.
If the sauce is too thick, add some water. If the sauce is too sour, add a pinch of baking soda. If you used carrots, they also have the effect of diminishing the sour flavor.

Variation: if you consume butter, I add a spoonful of it after the sauce is done and is no longer boiling. Stir it in and let it melt. Remember not to have the sauce boiling, just hot enough to make the butter melt.

Good with: if you’re re-heating this sauce, I salt and flour eggplant slices, fry them up, and when they’re done, I spoon into the frying pan the amount of sauce I’m going to be consuming.

^ Top