Tomato Sauce with Olive Oil and Chopped Vegetables

1. 1

   Put either the prepared fresh tomatoes or the canned in a saucepan, add the carrot, celery, onion, and salt, and cook with no cover on the pan at a slow, steady simmer for 30 minutes.

2. 2

   Stir from time to time.

3. 3

   Add the olive oil, raise the heat slightly to bring to a somewhat stronger simmer, and stir occasionally, while reducing the tomato to as much of a pulp as you can with the back of the spoon.

4. 4

   Cook for 15 minutes, then taste and correct for salt.

* Per serving · 4 servings · Values may vary.