Marcella Hazan’S Tomato Sauce With Sautéed Vegetables And Olive Oil

1. 1

   If using fresh tomatoes: put the prepared tomatoes in an uncovered saucepan and cook at a very low simmer for about 1 hour. Stir from time to time, mashing any pieces of tomato against the sides of the pan with the back of a wooden spoon to break them down. Transfer to a bowl with all their juices. If using canned tomatoes, wipe the saucepan dry with paper towels and proceed with Step 2, then add the tomatoes where indicated in Step 3.

2. 2

   Put in the olive oil and chopped onion in a saucepan over medium heat. Cook onion, stirring often, until it becomes pale gold, then add the carrot and celery. Give everything a few stirs to make sure that the vegetables are well coated in oil and cook at lively heat for another minute.

3. 3

   Add the tomatoes, a large pinch of salt, stir thoroughly, and adjust heat to cook uncovered at a gentle, steady simmer. If using fresh tomatoes, cook for 15 to 20 minutes; if using the canned tomatoes, simmer for 45 minutes. Stir from time to time, occasionally mashing the tomatoes with a wooden spoon to break them down. Before turning off the heat, taste and add more salt if you'd like.

* Per serving · 4 servings · Values may vary.

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