Tomato Sauce With Sauteed Vegetables
|Ripe plum tomatoes/2 cups canned italian plum tomatoes||2 Pound|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄3 Cup (5.33 tbs) (Including Pale Green Leaves)|
|Finely chopped carrot||1⁄3 Cup (5.33 tbs)|
1. Prepare a tomato puree as directed Set aside. In a large skillet, heat the olive oil and butter until bubbly. Add the onion, celery, and carrot and saute for 10 minutes until the onion becomes opaque and the other vegetables begin to turn color. Use low heat and be careful not to brown or scorch the vegetables.
2. Add tomato puree to the skillet along with the sugar and salt. Cook uncovered at a bare simmer for 40 minutes. Stir frequently and be sure the sauce does not begin to boil.