Tomato Sauce with Olive Oil and Chopped Vegetables

From Essentials of Classic Italian Cooking by Marcella Hazen

2 c canned whole peeled tomatoes, cut up with their juice
2/3 c chopped carrot
2/3 c chopped celery
2/3 c chopped onion
salt
1/3 c extra virgin olive oil
1 to 1 1/2 lbs pasta

This is an all-purpose sauce for most cuts of factory-made pasta, particularly spaghetti and penne.

1. Put carrot, celery, onion, and salt in a with a touch of oil and cook for 5-10 minutes until onions begin to turn clear.

2. Add tomatoes and cook at slow simmer uncovered for 30 minutes. Stir from time to time.

3. Add the olive oil, raise heat slightly to bring to a stronger simmer, and stir occasionally, while reducing the tomato to as much of a pulp as you can with the back of a spoon. Cook for 15 minutes, then taste adn correct for salt.

Variation with Marjoram and Two Cheeses

The above sauce cooked through to the end, plus the following:

Marjoram, 2 tea if fresh, 1 if dried
2 T freshly grated parmigiano-reggiano cheese
2 T freshly grated romano cheese
2 tea extra virgin olive oil

1. While the sauce is simmering, add the marjoram, stir thoroughly, and simmer for another 5 minutes.

2. Off heat, swirl in the grated cheese, then the 2 tea olive oil. Toss immediately with the pasta.