Ingrédients pour Pomodoro Sauce
- Tomatoes
- 1 medium carrot, finely chopped (or 1/2 cup finely processed)
- 2 stalks celery, finely chopped (or 1/2 cup finely processed)
- White Onion
- 3-4 tablespoons olive oil
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Comment préparer Pomodoro Sauce
- Finely chop the carrot, celery, and onion. Alternatively, use a food processor to quickly pulse each vegetable until finely chopped.
- Heat 3-4 tablespoons of olive oil in a large saucepan over medium heat.
- Add the chopped onion to the saucepan and sauté for 1 minute, until softened.
- Add the chopped carrots and celery to the pan and sauté for another 3-5 minutes, until all vegetables are softened.
- Add the crushed tomatoes, salt, and pepper to the saucepan.
- Bring the sauce to a simmer, then reduce heat to low. Stir occasionally and continue to simmer for 10-12 minutes, or until the sauce has thickened and reduced by at least one-third.
- Stir in fresh basil leaves (if using) during the last minute of cooking.
- Remove from heat and let cool slightly before transferring to an airtight container.
- Store in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
0g
Carbs
2g
