Tomatoes Sauce
Servings:
6
Ready In:
1hr 30min
Good For:
Pasta
Ingredients
- Yellow onion: 2
- Garlic: 2 cloves
- Carrots: 2
- Red bell pepper: 1/2
- Olive oil: 3-4 tbsp
- Fresh tomatoes: 1 lb
- Crushed can tomatoes: 1 large can (28 oz)
- Bay leaves: 2
- Fresh herbs: 1 bouquet of rosemary, thyme and oregano.
- Salt: 1 tsp
- Fresh ground pepper: 1/4 tsp aprox
- Smoked paprika: 1/4 tsp
Preparation
I use my Le Creuset enameled dutch oven to prepare this sauce, but you can use any pot.
Put 3 tbsp of olive oil in your pot and add chopped onions, chopped garlic, shredded carrots, red bell pepper (cut in small cubes), bay leaves, fresh herbs, salt and pepper. Saute the vegetables until the onions, carrots and red bell pepper are soft.
Add the fresh tomatoes (diced) and simmer for about 10 minutes. Add can of crushed tomatoes, reduce the heat to low, and cover the pot, cooking for another 20-25 minutes, stirring frequently to prevent the sauce to stick on the bottom.
Taste the sauce for salt and pepper adjustments.
Take the herb bouquet and bay leaves out of the sauce.
Enjoy it with your favorite pasta!
Brought to you by
Simply, I love cooking! I cook since I was a child, by helping my mom or my grandma to prepare traditional dishes. My recipes are a fusion of latin American, Italian, and Argentinean food. All the recipes are part of my family’s meals, and friends gatherings.