Ingredients
- 2 lbs (1 kg) fresh tomatoes (Roma or plum tomatoes are ideal, bu
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 1 carrot, finely chopped
- 1-4 cloves fresh garlic, finely chopped
- Parsley or basil, finely chopped
- Small pinch sugar
- Salt, pepper to taste
Instructions
Step 1
You can optionally remove the skins and seeds of the tomatoes, but it is not necessary and I don’t.
Step 2
Chop them coarsely and place in large saucepan.
Step 3
Add the onion, carrot, garlic and celery. Add a tiny pinch of sugar and stir to combine.
Step 4
Cook over low heat for 30-40 minutes until the vegetables have broken down and the sauce is getting concentrated.
Step 5
Pass through a sieve or mouli, or pulverize in small quantities in your food processor or blender.
Step 6
Serve as is over spaghetti pasta, or concentrate for a further 20 minutes over low heat until it has reached the desired consistency. Freeze any excess.
