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recipes 0 0 Easy 18 Kcal Recipe card 40 Minutes
The typical Italian tomato sauce with sautÃ©ed vegetables, home made and perfect for pasta!
- • 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
Cut the vegetables into pieces and place into Vento jar. Then add 700 gr of water.
The mixture for sautÃ© 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 sautÃ© 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 sautÃ© 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.
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.