This classic Italian tomato sauce will appeal even to the pickiest of eaters. Try it with a pat of butter on each serving. That’s how they eat it in Italy.
3 tablespoons butter, melted
1 small onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 cups strained or crushed canned tomatoes*
salt to taste
Freshly grated Parmesan cheese and additional butter (optional) for serving.
Set Sun Oven out to preheat.
In a medium sized pot combine the onions with the butter. Place the pot, uncovered, in the Sun Oven and cook until the onions are soft, about 20 minutes. Stir in the carrots and celery and continue cooking until soft, about another 10 minutes. Stir in the tomatoes and salt. Cover the pot with a dark tea towel and set the lid slightly ajar. Let the sauce simmer in the Sun Oven until the flavors have blended. Remove the sauce from the Sun Oven, add more salt if needed. Serve over pasta with the cheese and butter.
Makes enough sauce for 1 pound of pasta.
*Look for a brand of tomatoes that contain only one ingredient – tomatoes. No salt, no citric acid, no seasonings. I’ve never found a non-Italian brand that has none of these and even some of the Italian brands are guilty of unwanted additions, so read the label carefully. Pomì, sold in cartons, is good and available in most U.S. supermarkets.