4 lbs fresh plum tomatoes, cored and peeled (or 4 c canned Italian tomatoes, cut up)
1/2 t salt
1/4 t freshly ground pepper
1/4 to 1/2 t crushed red pepper flakes
freshly grated Parmesan cheese
Instructions
In a heavy skillet or saucepan cook onion, carrot and celery in 1/2 c butter for about 10 minutes, until onions are translucent. Add tomaotes and cook over medium low heat for 30 to 40 minutes until sauce starts to thicken slightly.
Whisk remaining butter into sauce, a T at a time. Season with salt, pepper and red pepper flakes. Serve sauce over cooked pasta and sprinkle with Parmesan cheese.
Originally Submitted
2/21/2010
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You can add this Rich Tomato Sauce recipe to your own private DesktopCookbook.