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This slow cooked tomato sauce is super simple to make and can even be made ahead of time and frozen for a later day. The richness of the tomato with the sauteed vegetables is pure comfort food on a cold winter day.
In a sauce pan, heat the olive oil and onion on medium heat. Cook until the onion turns a light golden color. Add the celery and carrot, stirring to coat, for another minute or two.
Next, add the tomatoes, reduce the heat to a simmer, and cook for 45 minutes. Stir occassionally to prevent any sticking at the bottom of the pan.
The sauce will thicken and become darker in color. Once the sauce is done cooking, taste and season with sea salt.
Finely chiffonade the parsley and set aside. Cook the pasta until al dente and drain (always reserve a little pasta water just in case you need to thin out the sauce a bit).