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Categories:Viewed: 21 - Published at: 9 years ago
Ingredients
- 2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups Italian plum tomatoes, cut up or whole, with their juice
- 1/3 cup extra virgin olive oil
- 1/3 cup chopped onion
- 1/3 cup chopped carrot
- 1/3 cup chopped celery
- Salt
Method
- 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.
- 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.
- 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.
