Tomato sauce with mushrooms
Instructions
Wash the tomatoes, open them in half and remove seeds and petioles; coarsely chopped onions, carrots and celery; chop basil, parsley and Sage.
Put it all in an earthenware dish, seasoned with salt, stir and simmer for 2 hours, turning occasionally.
Pass through a sieve and keep the past aside.
Thinly slice the onions and clean and slice the mushrooms.
In the same Pan put butter, oil, onions and mushrooms and FRY for a few minutes.
Add the past, stir and simmer a half an hour turning every now and then.
Suitable for all uses.
Ingredients and dosing for 4 persons
- 1500 g of san marzano tomatoes
- 500 g of small mushrooms
- 150 g of scallions
- 150 g of carrots
- 100 g of celery
- 2 onions
- 50 g of butter
- 20 g of parsley
- 20 g of basil
- 20 g of sage
- 5 cl of olive oil extra virgin
- Salt