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Classic Tomato Sauce

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 MAKES about 4 cups (32 fl oz 2l)

- 4 tablespoons (2 oz/60 g) unsalted butter
- 2 carrots, finely chopped
- 1 small celery stalk, finely chopped
- 1 small yellow onion, finely chopped
- 2 lb (1 kg) fresh plum (Roma) tomatoes, peeled, seeded, and chopped, or 1 can (28 oz/875 g) plum (Roma) tomatoes, drained and chopped
- Sea salt and freshly ground pepper

 

In a large frying pan over medium heat, melt the butter. Add the carrots, celery, and onion and cook, stirring occasionally, until the onion is translucent and the carrots and celery are very tender, about 15 minutes. If necessary, reduce the heat slightly to prevent the from browning.


Add the tomatoes, 1 teaspoon salt, and a pinch of pepper and cook until the sauce begins to bubble. Reduce the heat to the lowest setting and cook, stirring occasionally, until the sauce has thickened and the tomato juices have evaporated, about 1 hour.


Taste and adjust the seasoning. For a chunkier sauce, remove from the heat and use as is; for a smoother sauce, use an immersion blender or transfer the sauce to a food processor to purée the sauce to the desired consistency.


Use immediately, or let cool, cover, and refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.

Tomato Cream Sauce


After the sauce has simmered for about 1 hour and is nicely thickened, use an immersion blender to purée the sauce to a fairly smooth consistency. Stir in 1/2 cup (4 fl oz/125 ml) heavy (double) cream. Simmer for 5 minutes longer, then taste and adjust the seasoning.

Buon appetito !

 

 

Additional Info

  • Difficulty: Easy
  • Region: None
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