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Categories:
Italian tomatoes celery carrot onion fresh Italian parsley fresh basil sugar freshly ground black pepper salt
Viewed: 100 - Published at: 7 years agoIngredients
- 1 (800 g) can Italian tomatoes
- 1 stalk celery, sliced
- 1 large carrot, diced
- 1 large onion, diced
- 1 cup fresh Italian parsley
- 1 cup fresh basil
- 1/2 teaspoon sugar
- freshly ground black pepper
- salt (for seasoning)
Method
- Place the tomatos, veggies and herbs into a pan.
- Cover and cook over a low heat to allow all the veggies to release their juices and simmer slowly together until pulpy (about 30-45 minutes).
- Allow to cool then whizz in a food processor.
- Put sauce into a pan and boil rapidly over a medium heat until sauce is thickened a little, or to your liking.
- Take care not to let sauce burn.
- Adjust seasoning.
- This sauce freezes well.
