Tomato Sauce (Salsa di Pomodoro)
Instructions
Peel celery depriving him of filaments, clean the carrots and cut both pieces.
Remove any seeds of tomatoes and cut the flesh into cubes.
Finely slice the shallots and garlic, place them in a saucepan with oil and let them dry for 4 minutes over medium-high heat.
Add the celery and carrots, season all together for a few minutes, then add the herbs, a generous pinch of salt and the spices.
Unite also tomatoes, white wine and balsamic vinegar and cook over moderate heat and pan uncovered for 15-20 minutes.
At the end, pass the sauce through a sieve and, if is too liquid, let it down further.
Ingredients and dosing for 5 persons
- 100 g of celery
- 120 g of carrots
- 1000 g of tomatoes
- 1 shallot
- 1/2 clove of garlic
- 1 sprig of rosemary
- 1 leaf of laurel
- 1 sprig of basil
- 1 sprig of thyme
- 1 clove
- 3 grains allspice
- 5 cl of white wine
- 1 teaspoon of balsamic wine vinegar
- 10 grains of white pepper
- Salt