Salsa di Pomodoro

This is an example of a long-cooked tomato sauce used in a variety of preparations, including pasta. (Other, shorter-cooked tomato sauces such as marinara are used in other recipes such as Pizza Margherita.) The recipe starts with a soffritto; the sweetness of the vegetables balances the acidity of the tomato. The sauce is passed through a food mill; alternatively, vegetables may be cut into small, uniform pieces—at The International Culinary