Ingredients:
1 (800 g) cans Italian tomatoes
1 stalk celery, sliced
1 large carrots, diced
1 large onions, diced
1 cup fresh Italian parsley
1 cup fresh basil
1/2 teaspoon sugar
freshly ground black pepper
salt ( for seasoning)
Directions:
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.
Servings: 6
Time preparation: 5 min.
Time total: 50 min.