Salsa di Pomodoro
Preparation - Medium
This is a basic tomato sauce that you can serve as is or add almost anything to. It can also be frozen or canned.
2 lb fresh, ripe plum tomatoes or 3 cups canned tomatoes
1/3 cup chopped carrot
1/3 cup chopped celery
1/3 cup chopped onion
4 T extra virgin olive oil
salt and freshly ground black pepper
Prepare a soffritto of carrot, celery and onion.
Add the tomatoes, skinned and diced, and simmer for 20 minutes, or until sauce has thickened.
Season with salt and freshly ground pepper.
For canned tomatoes, use a 14oz can and cook as for fresh tomatoes.
This sauce freezes well and great to have some always at hand, so double or even better triple the ingredients for freezing.
Best eaten with spaghetti, spaghettini, fettucine, on gnocchi or ravioli.
Note: for a nice change in flavor, add a tablespoon or two of goat cheese to the simmering sauce a few minutes before serving.