Ingredients

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

Preparation

Place tomatoes in the bowl of a food processor and pulse twice to break up tomatoes; set aside.

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.

Add heavy cream and return saucepan to medium-high heat. Cook, stirring, until sauce is heated through, about 1 minute. Use immediately.