Tomato – Vegetable – Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large onion (s)
- 2 carrot (s)
- 1 small zucchini
- 2 cloves garlic
- 1 green pepper (s)
- 1 red pepper (s)
- 4 tablespoon olive oil
- 1 teaspoon sugar
- 1 tablespoon tomato paste
- 3 cans tomato (s), peeled (filling quantity 400g)
- 1 teaspoon vegetable stock
- Herbs, Italian
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut the vegetables into small pieces. Heat the oil in a saucepan and fry the vegetables in it. Sprinkle with sugar and caramelize a little. Add tomato paste and sweat a little. Add the tomatoes, season with vegetable stock and herbs. Simmer on a low flame for at least 45 minutes. The longer the better.
- Season to taste with salt and pepper and pour into glasses that have been rinsed with hot water. Close, place on the lid and let cool. In summer you can of course also use fresh tomatoes.
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