Tomato sauce with sautéed vegetables and olive oil from Essentials of Classic Italian Cooking (page 154) by Marcella Hazan

  • celery
  • tomatoes
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute penne pasta or bucatini pasta for rigatoni pasta.

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Notes about this recipe

  • Eat Your Books

    Can substitute penne pasta or bucatini pasta for rigatoni pasta.

  • MariaSwe on February 08, 2023

    I made this with tinned tomatoes and we liked it a lot. Next time I will add some tomato paste, per earlier comments (that I didn't read). Served with spaghetti and parmesan cheese.

  • averythingcooks on September 05, 2022

    I made this with fresh tomatoes and I agree with (and appreciate!) many of the previous comments... a little tomato paste deepened the flavour and my preference is to cut the vegetables very small and cook them until very soft. I also ran the immersion blender through quickly at the end. This is destined for the freezer with a label that says "use as the base for a meat sauce / fresh herbs needed".

  • rmardel on June 19, 2021

    Nice tomato sauce, and my basic when I want something with a little more concentrated depth of flavor than the quicker tomato sauces. This is tomato sauce 1 in the original 1980 Classic Italian Cookbook.

  • nicolepellegrini on October 25, 2018

    This is a nice light and sweet tomato sauce. I usually find it benefits from the addition of a little concentrated tomato taste to deepen the flavor, and also be sure to mince the vegetables very fine (or consider pureeing the entire sauce once finished.)

  • pistachiopeas on April 15, 2015

    This is good! It's a nice alternative to the onion and butter sauce, which is what I usually do. If you want less firm vegetables, saute for longer.

  • TrishaCP on July 04, 2013

    Good weeknight option when you are low on provisions. I thought it was interesting that the carrots and celery were still quite firm in the sauce- I may cook them a bit more next time, but I loved that the tomatoes were still bright and vibrant, and I also love the richness the olive oil added.

  • sturlington on March 26, 2013

    This is a great basic tomato sauce, very good with pureed tomatoes from the garden, and quick enough for a weeknight. Because of the sauteed vegetables, though, it seems a little heartier than most quick tomato sauces.

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