Tomato Sauce with Olive Oil and Chopped Vegetables: Variation with Marjoram and Two Cheeses
Nutrition
Calories: 477.85 kcalCarbohydrates: 69.38 gProtein: 14 gFat: 16.9 gSaturated Fat: 3.07 gCholesterol: 4.5 mgSodium: 121.26 mgFiber: 7.11 gVitamin A: 108.63225 IUCalcium: 125.68 mgIron: 3.87 mg
Ingredients
- 2 lbs fresh ripe tomatoes, prepared as described below or 2 cups canned imported Italian plum tomatoes, cut up, with their juice
- 2/3 cup chopped carrot
- 2/3 cup chopped celery
- 2/3 cup chopped onion
- Salt
- 1/3 cup extra virgin olive oil
- 1 to 1-1/2 lbs pasta
- Marjoram 2 tsp if fresh, 1 if dried
- 2 tbsp freshly grated parmigiano-reggiano cheese
- 2 tbsp freshly grated romano cheese
- 2 tsp extra virgin olive oil
Instructions
- Put either the prepared fresh tomatoes or the canned in a saucepan, add the carrot, celery, onion and salt, and cook with no cover on the pan at a slow, steady simmer for 30 minutes. Stir from time to time.
- Add the olive oil, raise the heat slightly to bring to a somewhat stronger simmer, and stir occasionally, while reducing the tomato to as much of a pulp as you can with the back of the spoon. Cook for 15 minutes, then taste and correct for salt.
- While the sauce is simmering, add the marjoram, stir thoroughly, and simmer for another 5 minutes.
- Off heat, swirl in the grated Parmesan, then the romano, then the 2 teaspoons of olive oil. Toss immediately with the pasta.