Tomato Sauce for Baccala

Name: Tomato Sauce for Baccala
Yield: 4 servings
Ingredients: 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

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

Source: The Martha Stewart Show, Episode 2117

Servings

Ingredients

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

Directions

1. 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.