Ingredients:
- 2 Tbsp olive oil
- 1/2 medium onion, finely chopped
- 1 small carrot or 1/2 large carrot, finely chopped
- 1 small stalk of celery, including the green tops, finely chopped
- 2 Tbsp chopped fresh parsley
- 1 clove garlic, minced
- 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
- 1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
- 1 teaspoon tomato paste
- Salt and freshly ground black pepper to taste
Directions:
- Heat olive oil in a large wide skillet on medium heat.
- Add the chopped onion, carrot, celery and parsley.
- Stir to coat.
- Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.
- Remove cover and add the minced garlic.
- Increase the heat to medium high.
- Cook garlic for 30 seconds.
- Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes.
- Add the tomato paste and the basil.
- Season with salt and pepper to taste.
- Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes.
- If you want you can push the sauce through a food mill, or blend it with an immersion blender, to give it a smooth consistency.
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