TOMATO SAUCE FOR BACCALA

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Tomato Sauce for Baccala image

Chef Pasquale Martinelli uses this tomato sauce for his recipe for Baccala (cod baked in spicy tomato sauce).

Provided by Martha Stewart

Categories     Dinner Recipes

Yield Makes enough for 4 servings

Number Of Ingredients 6

2 pounds fresh plum tomatoes, cut into quarters
1/2 cup extra-virgin olive oil
1/4 cup chopped white onions
1/4 cup finely chopped celery
1 teaspoon sugar
1 tablespoon fine sea salt

Steps:

  • Place tomatoes in the jar of a blender or the bowl of a food processor; blend or process until pureed. Place olive oil in a large, heavy-bottomed saucepan over medium heat. Add onions and celery; cook until translucent. Add tomato puree, sugar, and salt; bring to a boil and immediately reduce to a simmer. Cook until thickened, 15 to 20 minutes.

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