Method
- Heat the olive oil over medium heat. Add the onion, carrot, and celery with a pinch of the salt. Cook until soft but not browned, 8–10 minutes.
- Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook until it darkens slightly, about 2 minutes.
- Add the tomatoes, water or stock, bay leaf, remaining salt, and pepper. Bring to a gentle simmer.
- Cook partially covered for 45–60 minutes, stirring occasionally, until the vegetables are tender and the sauce is cohesive.
- Remove the bay leaf. Leave rustic, pass through a food mill, or blend to the desired texture. Adjust salt and acidity.
- Use immediately or cool rapidly before refrigerating or freezing.
Uses
Keep neutral as a mother batch, then season portions with basil, chile, warm spices, olives, or cream for specific dishes.
Component recipes
These are direct ingredients or options used by the recipe above.
- For the light vegetable-stock option, use All-Purpose Vegetable Stock.
- For the light chicken-stock option, use Roasted Chicken Stock.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Its onion-carrot-celery opening is an application of the aromatic logic in Classic Mirepoix.
- Use the sauce in Classic Beef Lasagna.
- It also supplies the layered sauce in Crispy Eggplant Parmesan.