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- Ingredients
- Recipe
- 6 very ripe Italian tomatoes to taste
- Water500 ml
- Basil1/2 teaspoon
- Oregano1 dessert spoon
- grated onion1 to taste
- Crushed garlic2 to taste
- Olive oil1 tablespoon
- Sea salt1 coffee spoon
- Carrot1/2 to taste
- Saute onion and garlic in oil. Add the tomatoes and let it cook. When reduced, add the rest of the ingredients. Cook over low heat for 10 minutes. In the pan itself, pass the mixer or hit the blender.
- The carrot you can leave or remove. If left, it will be a more nutritious sauce and with a great source of beta-carotene.
- You can freeze it for 30 days or keep it in the fridge for 1 week.
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