Tomate

🥘 Ingredients

• basil
  1 Tbsp
• carrot
  1 small
• celery rib with leaves
  1
• garlic
  2 cloves
• olive oil
  2 Tbsp
• onion
  1 small
• parsley
  2 Tbsp
• pepper
  1/4 tsp
• rosemary
  1 Tbsp
• sage
  1 Tbsp
• salt
  3/4 tsp
• thyme
  1 Tbsp
• tomato paste
  2 tsp
• whole tomatoes with juice
  1 28-oz can

🍳 Cookware

• large skillet
• spoon

1. 1

   Heat in a large skillet over medium heat olive oil and add finely chopped onion , carrot , celery rib with leaves , and finely chopped parsley .

   olive oil: 2 Tbsp, onion: 1 small, carrot: 1 small, celery rib with leaves: 1, parsley: 2 Tbsp
2. 2

   Cover, reduce the heat to low, and cook, stirring occasionally, until the vegetables are very soft, 15 to ⏱️ 20 minutes .
3. 3

   Add and cook, stirring, for about 30 seconds minced garlic , chopped basil , rosemary , sage , or thyme .

   garlic: 2 cloves, basil: 1 Tbsp, rosemary: 1 Tbsp, sage: 1 Tbsp, thyme: 1 Tbsp
4. 4

   Stir in whole tomatoes with juice , tomato paste , salt , and pepper .

   whole tomatoes with juice: 1 28-oz can, tomato paste: 2 tsp, salt: 3/4 tsp, pepper: 1/4 tsp
5. 5

   Simmer, uncovered, crushing the canned tomatoes with the side of a spoon to break them up, until the sauce is thickened, 15 to ⏱️ 20 minutes . Pass through a food mill if desired.