Tomato-Vegetable Sauce

• 6 cloves garlic, smashed and peeled
• 2 ribs celery, strung and cut into 2-inch pieces
• 1/4 pound onion, peeled and quartered
• 1 medium-size red bell pepper, cored, seeded, deribbed and cut in large chunks
• 3 sprigs parsley, stems discarded
• 1/4 cup olive oil
• 1 14 1/2-ounce can whole tomatoes in juice, or 1 1/2 cups homemade tomato puree (see recipe)
• 1 tablespoon sweet paprika
• 1 teaspoon hot paprika or chili powder (without cumin)
• 1 1/2 teaspoons coarse kosher salt
• 1/2 cup heavy cream

1. In a food processor, finely chop garlic, celery, onion, red pepper and parsley.
2. In a 2-quart souffle dish, combine chopped vegetables with olive oil.
3. Cook, uncovered, in a 650- to 700-watt oven at 100 percent power for 4 minutes, stirring once.
4. While vegetables are cooking, coarsely chop tomatoes in liquid in food processor.
5. Add to chopped vegetables along with seasonings.
6. Cook, uncovered, at 10 percent power for 7 minutes, stirring twice.
7. Stir in heavy cream.
8. Taste and adjust seasoning.
9. Serve with spaghettini or linguine.

garlic, celery, onion, red bell pepper, parsley, olive oil, tomatoes, sweet paprika, hot paprika, coarse kosher salt, heavy cream

Taken from cooking.nytimes.com/recipes/6435 (may not work)