1 carrot, cut into pieces
2 cloves of garlic
1 onion, chopped coarsely
1 1/2 kg of tomatoes, cut into pieces
3 stalks of celery
1 sprig of parsley
1 bay leaf
salt and black pepper to taste
a pinch of sugar
3/4 cup of olive oil
1 carrot, cut into pieces
2 cloves of garlic
1 onion, chopped coarsely
1 1/2 kg of tomatoes, cut into pieces
3 stalks of celery
1 sprig of parsley
1 bay leaf
salt and black pepper to taste
a pinch of sugar
3/4 cup of olive oil
Place all ingredients, except the olive oil, in a blender
Blend until everything is slightly chopped
Add the olive oil to a saucepan and add the blender contents
Simmer, covered, over low heat for about 20 minutes
Strain the mixture through a sieve and return it to the saucepan
Add salt, black pepper, and sugar
Simmer for another 15 minutes, stirring frequently, until thickened
This sauce can be stored in the refrigerator for up to 1 week or frozen
Yield: 3-4 cups.
