Soffritto is the Italian cousin to the French mirepoix. The standard combination of aromatics is equal parts onion, carrot and celery. Sauté these together in a bit of olive oil, and then add the tomatoes and simmer for 30 to 40 minutes.
2lbfresh tomatoes (or 1 28 ounce can of tomatoes)See notes
1small onion (3-4 ounces)diced
1medium carrotdiced
1celery stalkdiced
2tbspolive oil
salt
Instructions
Combine the onions, celery and carrot with ½ teaspoon of salt and 2 tablespoons of olive oil in a sauce pan and sauté over medium high until the vegetables are soft and the onion is translucent.
Add the tomatoes to the pot and simmer for 30-45 minutes. Adjust the heat so the simmer is steady but gentle. Stir occasionally.
For a smooth consistency, optionally use an immersion blender to puree the sauce.