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Italian Tomato Sauce
From The New Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker

This classic tomato sauce and any of its variations may be kept in the refrigerator for up to 4 days or frozen for up to 3 months.

Heat in a large skillet over medium heat:
2 to 3 tablespoons extra-virgin olive oil
1/3 cup finely chopped fresh parsley
1 medium onion, finely chopped
1 small carrot, peeled and finely chopped
1 celery stalk with leaves, finely chopped
Cook, stirring, until the onions are golden brown, about 5 minutes.
2 cloves garlic, minced
1/2 cup packed fresh basil leaves, chopped, or 1 sprig each fresh rosemary, sage, and thyme
Cook, stirring, for about 30 seconds. Stir in:
2-1/2 pounds ripe tomatoes, peeled, if desired, seeded and coarsely chopped
Salt and ground black pepper to taste
Simmer, uncovered, until the sauce is thickened, about 10 minutes. Remove the herb sprigs.

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