In culinary world, if you take time to make any food, you can’t go wrong. This golden principal reflects well on this tomato sauce — onions, carrots, celery and tomatoes are cooked slowly to enhance the aromas and, it’s simply heaven and very delicious to pair with pasta!
This recipe I referred to 《PASTA 基本と応用、一生ものシェフレシピ１００》 written by a Japanese chef, Manaka Masao. I wanted to make a condensed version with distinctive aromatic vegetables’ flavours, so I only used one tomato tin instead of two suggested. That’s why the resulting portion would be a little less, only about 400 g, but the tomato flavour is by no means inferior.
This tomato sauce is especially goes well with Aubergine Bolognese Rigatoni, or a vegetarian pasta like Summer Ortolana Fusilli.
Ingredients
Makes approx. 400 g
- 70 g onion
- 70 g celery
- 70 g carrot
- 1 tinned tomato
- 2 cloves garlic, minced
- 1 dried chilli, deseeded
- 100 g olive oil
How to Make You Can’t Go Wrong Tomato Sauce
- Dice all the onion, celery and carrot. Or you can blend them in a blender.
- Heat olive oil in a pan, fry garlic and chilli until fragrant. Add in the vegetables and stir from time to time, about 10 mins, until the vegetables become dry.
- Add tomato and stir nicely, cook for about 10 minutes. Have a taste check. When the sauce reduced to your preference, then it’s ready!
