This sauce cooks tomatoes first, then builds depth with onion, carrot, and celery sautéed in olive oil. It finishes with a gentle simmer in an uncovered pan, then is used with pasta.
Ingredients
Equipment
Method
- Put the prepared tomatoes in an uncovered saucepan and simmer at a very slow simmer for about 1 hour. Stir now and then, pressing any larger pieces of tomato against the pan with the back of a wooden spoon. Transfer the cooked tomatoes with their juices to a bowl.
- Wipe the saucepan dry. Add the olive oil and chopped onion and cook over medium heat, stirring, until the onion turns a very pale gold. Add the carrot and celery and cook at lively heat for another minute, stirring once or twice to coat.
- Add the cooked tomatoes and a large pinch of salt. Stir well and adjust heat for a gentle, steady simmer in the uncovered pan. Cook 15 to 20 minutes, stirring from time to time. Taste and correct for salt.