Monday, September 13, 2010

Mirepoix Tomato Sauce

Alright, not quite, since the proportions of onion, celery and carrot are equal. But it's a quick, simple sauce, straight out of Bittman, and its aromatic sweetness was the perfect counterpoint to the chicken breasts in ancho chile sauce that John made to go with it.
  • 2 tbsp. butter
  • 1/2 cup onions, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 1 28 oz. can tomatoes
  • salt and pepper to taste
Melt the butter in a pan over medium-low heat. Add the onions, celery and carrots and cook till tender, 5-10 minutes.

Crush the tomatoes and add them to the pot, with salt and pepper to taste. Raise the heat to medium-high and cook till the tomatoes break down and the mixture is saucy, about 10-25 minutes.

Serve over pasta or meat.

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