Italian tomato sauce
Instructions
The doses are for 500 g of sauce.
Coarsely chop the tomatoes and place them in the earthenware dish with oil, carrot, onion, celery, salt and pepper.
Bring to the boil over a medium heat, then lower the heat and simmer for 10 minutes.
Add parsley and basil, with and cook for 30 minutes at moderate flame.
Passed all the Mashers and put the past in the same pan, put back on the heat and reshot with a wooden spoon until the sauce reaches the right density.
It is the base and sauce can be used immediately, or heated.
To season the pasta dishes, especially pasta dry, add more olive oil, raw, or a bit of butter, too.
Ingredients and dosing for 4 persons
- 500 g of perini tomatoes peeled deprived of seeds
- == 1 Carrot, sliced
- 1/2 sliced onion
- 1 costa of celery, sliced
- 5 leaves basil, chopped
- 1 teaspoon of chopped parsley
- 3 tablespoons of olive oil
- Salt
- Pepper