Tomato Sauce with Heavy Cream
- 2 1/2 cups canned imported Italian plum tomatoes, with their juices
- 1/3 cup unsalted butter
- 3 tablespoons very finely chopped onion
- 3 tablespoons very finely chopped carrot
- 3 tablespoons very finely chopped celery
- Coarse salt
- 1/2 cup heavy cream
- Step 1
Place tomatoes in the bowl of a food processor and pulse twice to break up tomatoes; set aside.
- Step 2
Cook butter and onion in a medium skillet over medium heat until browned. Add carrot and celery; cook for 2 minutes. Add tomatoes, and reduce heat until mixture just barely simmers. Cook, stirring occasionally, for 30 minutes. Season with salt.
- Step 3
Add heavy cream and return saucepan to medium-high heat. Cook, stirring, until sauce is heated through, about 1 minute. Use immediately.
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