Recipe: Diner Tomato Sauce

“We owe the all-American tomato sauce to Italian immigrants of the late 19th and early 20th century. Try it as a base for spaghetti sauce, or serve with eggs or meat loaf. For convenience, spoon the sauce into small containers or lock-top plastic bags, and store in your freezer.”—Diane Rossen Worthington, Diner: The Best of Causal American Cooking (1995)

DINER TOMATO SAUCE
Makes about 2 ½ quarts

3 Tbsp olive oil
1 yellow onion, chopped fine
1 carrot, peeled, chopped fine
1 stalk celery, chopped fine
2 large cloves garlic, minced
56 oz (7 C) diced stewed tomatoes, drained (preferably homemade—see recipes in this and Canning … sections)
28 oz (3 ½ C) crushed tomatoes
3 Tbsp fresh parsley, chopped fine
½ bay leaf
1 tsp dried oregano, crumbled
2 tsp dried basil, crumbled
1 ½ C water
1 tsp salt
½ tsp freshly ground pepper


Warm olive oil in a large, heavy saucepan over medium heat, add onion, carrot, and celery, and sauté, stirring occasionally, until vegetables are softened but not browned, 6 to 8 minutes. Add garlic and sauté gently for 1 minute longer. Add diced tomatoes, crushed tomatoes, parsley, bay leaf, oregano, basil, and water, cover partially, reduce heat to medium-low, and simmer gently, stirring occasionally, until sauce has a well-rounded flavor, about 1 hour. Discard bay leaf. Purée sauce in food processor or using a hand blender until smooth, return to saucepan, stir in salt and pepper, and continue to simmer sauce briefly over medium-low heat to reduce it to desired consistency. Taste and adjust seasoning. Use immediately, or let cool, cover, and refrigerate for up to 5 days or freeze up to 2 months.