Ingredients
Vegetable stock
- 100 g celery cut roughly to a medium size
- 100 g onion cut roughly to a medium size
- 100 g carrots peeled and cut roughly to a medium size
- 1 bayleaf
- 2 lt water
For the sauce
- 20 ml olive oil
- 100 g onion finely chopped
- 100 g carrot peeled and cut in small cubes
- 1 bayleaf
- 1 garlic clove finely grated or minced
- 3 tbsp tomato paste
- 50 ml white wine
- 400 g cherry tomatoes cut in quarters or 4 tomatoes peeled, deseeded and cut in cubes
- 4 tomatoes peeled, deseeded and in cubes
- 500 ml vegetable stock from above
- 3-4 basil sprigs tied together for easy removal
- 1 parmesan crust (optional)
- to taste salt and pepper
Instructions
Vegetable stock
- Put everything inside a pot and bring to a boil. Once it starts boiling lower to medium-low and let simmer for 30min.
Tomato sauce
- First we cook the carrots, onion and bayleaf with olive oil on medium heat until the onion is soft and translucent.
- Add the garlic clove and cook for a few seconds
- Add the tomato paste and cook for at least one minute.
- Add the white wine and let it evaporate completely.
- Add the tomatoes and cherry tomatoes and heat up until steam comes out of them.
- Add the vegetable stock and salt.
- Add the extra aromatics: parmesan crust and basil sprigs.
- Let it come to a boil and then reduce heat to a minimum. Let cook for 30-45min so the tomatoes have time to soften and to start to disintegrate.
- Once ready, remove the parmesan crust and basil and boil extra time if needed to reduce the amount of liquid. Adjust level of salt and add a bit of sugar if tomatoes were acidic.
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