30 ml (2 tbsp) oil
1 large onion, peeled and diced
1 - 2 cloves garlic, crushed
1 stalk celery, scrubbed
1 carrot, scraped and grated
400 g (14 oz) canned tomatoes
450 g (1 lb) fresh tomatoes, skinned and chopped
1 bouquet garni
2 bay leaves
7 g (1 tbsp) chopped fresh basil, or 5 g (1 tsp) dried basil
parsley sprig
2.5 g (1/2 tsp) sugar
salt and freshly ground black pepper
300 ml (1/2 pt) fish or chicken stock
30 ml (2 tbsp) red wine
1 large onion, peeled and diced
1 - 2 cloves garlic, crushed
1 stalk celery, scrubbed
1 carrot, scraped and grated
400 g (14 oz) canned tomatoes
450 g (1 lb) fresh tomatoes, skinned and chopped
1 bouquet garni
2 bay leaves
7 g (1 tbsp) chopped fresh basil, or 5 g (1 tsp) dried basil
parsley sprig
2.5 g (1/2 tsp) sugar
salt and freshly ground black pepper
300 ml (1/2 pt) fish or chicken stock
30 ml (2 tbsp) red wine
method
Heat the oil in a saucepan. Cook the garlic and onions over a low heat for about 4 minutes until transparent.
Remove the strings from the celery stalk and chop into small pieces, then add to the onion and garlic for the last 2 minutes.
Add all the other ingredients, bring to the boil and simmer for 40 minutes on a low heat.
Remove the sprig of parsley, bay leaf and bouquet garni and serve as cooked, or the sauce may be partially blended if a smoother texture is preferred.
Remove the strings from the celery stalk and chop into small pieces, then add to the onion and garlic for the last 2 minutes.
Add all the other ingredients, bring to the boil and simmer for 40 minutes on a low heat.
Remove the sprig of parsley, bay leaf and bouquet garni and serve as cooked, or the sauce may be partially blended if a smoother texture is preferred.
serving amount
makes approx. 600 ml (1 pt)
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