Salsa alla Maria Rosa (tomato sauce)

Annette Leverich Heidenreich

2 tablespoons unsalted butter

¼ cup olive oil

1 cup carrots, diced

½ cup celery stalks, diced

1 cup onion, peeled and diced ( ½ large onion)

2 cloves garlic, peeled and chopped

2 tablespoons fresh parsley, chopped

4 cups canned whole San Marzano plum tomatoes (one 35-ounce can)

Kosher salt and ground pepper

Make the tomato sauce. In a large saucepan set over medium heat, melt the butter in the olive oil. When the butter is foaming, add the carrots, celery, onions and garlic and cook, stirring often, until softened, about 8 to 10 minutes.

Stir in the parsley. Stir in the tomatoes, crushing them as you add them to the pan.

Bring the sauce to a boil. Season with salt and pepper. Reduce the heat to medium-low and simmer, partially covered, until the tomatoes are sweetened and cooked, about 45 minutes. Set aside.

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