Pasta with Sauteed Vegetables, Olive Oil & Tomato Sauce Recipe

1. 1

   If using fresh tomatoes...Cook tomatoes in hot water for 10 minutes, transfer tomatoes (not water) to a blender and puree.

2. 2

   For a thicker sauce, instead drop raw tomatoes in boiling water for 1 minute.

3. 3

   Cool under cold water.

4. 4

   When cool remove skin and cut into eighths.

5. 5

   Pour tomatoes back into pan and simmer for 20 minutes

6. 6

   If using canned tomatoes, skip previous step and proceed.

7. 7

   Put olive oil, chopped onion in large saucepan and cook on medium until onion becomes pale gold

8. 8

   Add carrot and celery and cook on medium high for another 2 minutes, stirring occasionally.

9. 9

   Add the cooked, fresh or canned tomatoes and a pinch of salt (if fresh), stir.

10. 10

    Adjust heat as necessary to cook at a steady low simmer.

11. 11

    Make sure to leave pan uncovered, or the sauce will not reduce to the desired concentration and texture.

12. 12

    Cook for 45 minutes or to taste, stirring occasionally.

13. 13

    Correct for salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.