Chop up root vegetables like parsnips, rutabagas, carrots, and celery root, toss them with olive oil and salt, and roast them in the oven while you start on the tomato sauce. Make a tomato sauce base with chopped onions and canned tomatoes, and let that simmer low and slow while the root vegetables are roasting. Then, when the root vegetables are nice and browned, toss them in with the tomatoes, add some shredded kale or chard and let it all simmer for a few minutes until the greens are wilted. The whole dish takes just a few minutes more than it does to roast the vegetables! Using your hands, tear the canned tomatoes into large pieces as you add them to the pot. Add the remaining liquid from the can into the pot. Stir well. Add the Italian seasoning. Bring to a simmer, then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables are roasting.
