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.