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Easy
18 Kcal
Recipe card
40 Minutes
pdf version Add to your
recipes
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Easy
18 Kcal
Recipe card
40 Minutes
The typical Italian tomato sauce with sautéed vegetables, home made and perfect for pasta!
Ingredients for 6 persons
- • 50 gr Celery
- • 150 gr Carrots
- • 80 gr Onion
- • 700 gr Water
- • 1000 gr Tomatoes
- • 10 nr Basil leaves
- • 20 gr Extra Virgin Olive oil
- • 5 gr Salt
- • 5 gr Pepper
Preparation for 6 persons
step
1
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
1
Peel the carrots and the onion and remove the filaments of the celery.
Cut the vegetables into pieces and place into Vento jar. Then add 700 gr of water.
Cut the vegetables into pieces and place into Vento jar. Then add 700 gr of water.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
2
Push on Vento joystick to use the PULSE function. Repeat this action for 6 times, keeping it pushed for at least 3 seconds.
step
3
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
3
When the vegetables are chopped, strain the mixture obtained in order to separate the vegetables from the water.
The mixture for sauté can be used immediately or, by pouring small amounts into the mold for the ice, make cubes to be kept in the freezer.
----------------------------------
To prepare the tomato sauce, grease the bottom of a pot with a little extra-virgin olive oil, add the mixture for the sauté and cook over low heat, stirring often, until the onion is well dried and transparent.
In another pot boil plenty of water.
Meanwhile, incise a cross on the opposite side of the tomato petiole.
Then dip the tomatoes (in three successive shots of about 300 g each) in the boiling water for about 3 minutes. Remove the tomatoes from the water with a skimmer and remove the thin skin.
Add the tomatoes to the pan with the hot sauté and add salt. Cook, mix and make sure that the sauce does not stick to the bottom and continue until the total volume is reduced by at least one third.
Cook for about 30 minutes.
In the meanwhile cook the pasta.
If you want a smooth consistency, pour everything into Vento jar and blend.
The mixture for sauté can be used immediately or, by pouring small amounts into the mold for the ice, make cubes to be kept in the freezer.
----------------------------------
To prepare the tomato sauce, grease the bottom of a pot with a little extra-virgin olive oil, add the mixture for the sauté and cook over low heat, stirring often, until the onion is well dried and transparent.
In another pot boil plenty of water.
Meanwhile, incise a cross on the opposite side of the tomato petiole.
Then dip the tomatoes (in three successive shots of about 300 g each) in the boiling water for about 3 minutes. Remove the tomatoes from the water with a skimmer and remove the thin skin.
Add the tomatoes to the pan with the hot sauté and add salt. Cook, mix and make sure that the sauce does not stick to the bottom and continue until the total volume is reduced by at least one third.
Cook for about 30 minutes.
In the meanwhile cook the pasta.
If you want a smooth consistency, pour everything into Vento jar and blend.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
4
Now press STOP to end the blending.
4
Vento has to blend for 45 seconds at speed 40
Now press STOP to end the blending.
step
5
5
Season with salt and add a little pepper to taste.
Break up carefully washed and dried basil leaves, and add them to the dressing.
Put the pasta in the dishes and add the tomato sauce. Garnish each dish with a whole leaf of fresh basil.
Break up carefully washed and dried basil leaves, and add them to the dressing.
Put the pasta in the dishes and add the tomato sauce. Garnish each dish with a whole leaf of fresh basil.
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