Information
Notes
The carrot and celery in this sauce are put in a crudo, which means without the usual separate and preliminary sautéeing procedure, along with the tomatoes. The sweetness of carrot and the fragrance of celery contribute depth to the fresh tomato flavor of the sauce.
Ingredients
- 2 pounds fresh, ripe tomatoes, prepared as described below, OR 2 cups canned imported Italian plum tomatoes, cut up, with their juice
- 2/3 cup chopped carrot
- 2/3 cup chopped celery
- 2/3 cup chopped onion
- Salt
- 1/3 cup extra virgin olive oil
- 1 to 1½ pounds pasta
Directions
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. Stir from time to time.
2. 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. Cook for 15 minutes, then taste and correct for salt.
Nutritional Information
Nutritional information is based on 1/8 teaspoon added salt per serving and using 1 lb of pasta.