Serves 6
This is a nice dense sauce because of the sautéed vegetables. Also one of very simple flavors.
2 pounds of fresh tomatoes, or two cups canned ones
1/3 cup olive oil
1/3 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
Salt
1 to 1 ½ pounds pasta. Rigatoni, ridged penne carry the sauce well.
If using fresh tomatoes, peel and chop them and simmer in a saucepan for about an hour. Stir from time to time and mash them up as they cook. Transfer the cooked tomatoes to a bowl with their juices.
If using canned tomatoes, start here.
Wipe the saucepan dry and add the oil, onion and turn on the heat to medium. Cook the onion until it becomes colored a pale gold, add the carrot and celery, and cook at a medium high heat for a minute or two, stirring to coat all the vegetables well.
Add the cooked tomatoes and a large pinch of salt, stir thoroughly, and adjust heat to simmer and cook the fresh tomatoes uncovered for 15 to 20 minutes or the canned tomatoes for 45 minutes. Stir from time to time.
Adjust the salt and serve.
NOTE – I wanted a taste that wasn’t so much tomato and added one teaspoon of thyme. I also noticed that the salt really mattered.