Wednesday, September 15, 2010

Tomato Sauce with Olive Oil, Cheese, and Chopped Vegetables

This will likely be my last post for a couple of weeks as I'm off for such much needed R&R. I tried to exercise restraint this week by not buying a ridiculous amount of groceries when I have so much going on and will then be gone (hence the lack of recipes this week!). This recipe serves the twin purposes of using up the leftover celery and carrots and relying on pantry ingredients. Of course, it's another Hazan recipe, so it's clearly delicious. It does take some simmering time, so it's not a quick meal, but it's worth the wait and doesn't require much attention.

Tomato Sauce with Olive Oil, Cheese, and Chopped Vegetables (from Essentials of Classic Italian Cooking)

1 796mL can of whole Italian tomatoes
2/3 cup chopped carrot (about 2)
2/3 cup chopped celery (about 2 stalks)
2/3 cup chopped onions
1/3 cup + 2 tsps extra virgin olive oil
1 tsp dried marjoram (or 2 tsp fresh)
2 tbsp grated parmigiano-reggiano cheese
2 tbsp grated romano cheese
450g pasta (she recommends spaghetti, bucatini, or perciatelli), cooked according to package

1. In a saucepan, combine tomatoes, carrot, celery, onion, and salt. Cook uncovered at a slow simmer for 30 minutes, stirring occasionally.
2. Add 1/3 cup olive oil and raise heat, stirring occasionally, reducing the tomato to a pulp with your spoon. Cook for 15 minutes and correct salt if necessary.
3. Add marjoram, stir, and simmer for another 5 minutes.
4. Off heat, add grated Parmesan, then romano, then 2 tsp olive oil. Toss with cooked pasta and serve.

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