This tomato sauce made from a base of garlic, onions, celery and carrots. Really basic ingredients giving fresh flavors to a tomato sauce made from fresh tomatoes.
The tomato sauce did have some intensification of flavors from the use of aromatics, root vegetables and fresh juicy tomatoes. And because the celery and carrot were diced real tiny and fine, it was not a chore to chew, and render the sauce a subtle chunky consistency.
No paste, no puree from the can or tube. You don't get the thicker consistency and concentrated intensity from bottled or canned sauce. Pasta is a "mood" dish. Sometimes I like it light; sometimes thick, rich and saucey!
Presto Pasta Nights is 200! Wow! Only a deserving event can last so long. The host for PPN #200 is Helen from Fuss Free Flavors.
I'm also sharing this with My Meatless Mondays and Hearth and Soul.
Tag: mushrooms, tomato pasta
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