Tomate

🥘 Ingredients

• olive oil 2 Tbsp
• onion 1 small
• carrot 1 small
• celery rib with leaves 1
• parsley 2 Tbsp
• garlic 2 cloves
• basil 1 Tbsp
• rosemary 1 Tbsp
• sage 1 Tbsp
• thyme 1 Tbsp
• whole tomatoes with juice 1 28-oz can
• tomato paste 2 tsp
• salt ¾ tsp
• pepper ¼ tsp

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 .
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 .
4. 4

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