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Tomato Sauce with Sauteed Vegetables and Olive Oil

Tomato Sauce with Sauteed Vegetables and Olive Oil

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Servings: 6 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 2 pounds fresh ripe tomatoes, prepared (905 g)
  • 1/3 cup extra virgin olive oil 80 ml
  • 1/3 cup chopped onion 80 ml
  • 1/3 cup chopped carrot 80 ml
  • 1/3 cup chopped celery 80 ml
  • Salt
  • 1 to 1 1/2 pounds pasta 455 to 680 g

Equipment

  • Skillet

Method
 

  1. 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.
  2. 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.
  3. 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.

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