Share
- Ingredients
- Recipe
- Tomato1 kg
- Basil to taste
- Garlic to taste
- Onion2 unit(s)
- Olive oil1 tablespoon
- Rosemary to taste
- Bay leaf2 unit(s)
- Salt to taste
- Black pepper to taste
- medium carrot1 unit(s)
- In a pan add the oil, the onion cut in 4, the chopped garlic and the tomatoes cut in 4, sauté well until the tomato starts releasing all the water, then add the carrot cut into thick slices, the bay leaves, basil, rosemary and cook over low heat until everything is almost completely dissolved. Finally, pass in the processor or mix, put salt and pepper to taste and let it reduce a little more. Store in jars in the fridge for up to 4 days or if you prefer, store in the freezer.
Did you like this recipe?
You may also like
Tomato Sauce
By
Vegetables soup
By
courgette pancake
chicken pancake
