Name: Tomato and Vegetable Sauce
Prep time: 15 min
Yield: 6 servings
Ingredients: 1 pcs Carrot; 1 pcs Celery stalk (or celeriac); 1 pcs Garlic clove; 1 tbsp Olive oil; 1 pcs Onion (medium); 1 tsp Oregano (dried); 400 g Passata or chopped tomatoes; to taste Salt and pepper; 1 tsp Thyme (dried); 2 tbsp Tomato paste; 150 ml Vegetable stock

Ingredients

Carrot1 pcs
Celery stalk (or celeriac)1 pcs
Garlic clove1 pcs
Olive oil1 tbsp
Onion (medium)1 pcs
Oregano (dried)1 tsp
Passata or chopped tomatoes400 g
Salt and pepperto taste
Thyme (dried)1 tsp
Tomato paste2 tbsp
Vegetable stock150 ml

Method

Prepare the vegetables: peel or clean the onion, garlic, carrot and celery and cut them into very fine cubes.
Fry: heat the olive oil in a large pan or a wide pot. Fry the vegetable cubes in it for about 8 minutes until golden yellow – the more roasted flavour, the stronger the sauce.
Add the tomato: stir in the tomato paste and roast it for 1–2 minutes. This gives a more intense, slightly sweet taste.
Deglaze: deglaze with the vegetable stock. Add the tomatoes and the dried herbs (oregano, thyme).
Give it time: let the sauce simmer gently over low heat with the lid slightly open for at least 30 minutes so that it becomes nice and thick. Finally, season generously with salt and pepper.

Allergens: Celery