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Tomato Sauce Casalinga

1 small onion, peeled and finely chopped
1 small carrot, peeled and finely chopped
1 small rib celery, peeled and finely chopped
2 medium mushrooms, trimmed and thinly sliced
3 1/2 cups plum tomato sauce (see Micro-Tip)
1 teaspoon chopped fresh oregano
2 teaspoons chopped fresh basil
1 tablespoon fresh lemon juice
1 1/2 teaspoons kosher salt
Pinch ground black pepper


Combine onion, carrot, celery and mushrooms in a 2 1/2-quart souffle dish. Cover with a paper towel. Cook at 100 percent power in a high-power oven for 5 minutes. Stir in tomato sauce and oregano. Cook, uncovered, for 13 minutes, stirring once. Stir in basil. Cook for 2 minutes. Remove from oven and uncover. Stir in lemon juice, salt and pepper.

Source: cooking.nytimes.com