Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): tell us
Ingredients
- 1 1/2 Kg. Ripe Tomatoes** chopped
- 1 large Onion finely chopped
- 3 cloves Garlic (1 crushed, 2 finely sliced)
- 6 tablespoons Olive Oil
- 150 g Carrots grated
- 150 ml. Spring Vegetable Stock
- 2 teaspoons Tomato Paste
- 1 Handful Fresh Basilicum (Basil) chopped
- 1 Tablespoon of the following Herb Mix (NOT a tablespoon of each), Oregano, Thyme, Rosemary, Sage.
- 2 Bay-leaves
- 1 Freshly ground Black-Pepper
- 50 ml. dry Red Wine (optional) or 50 ml. Water
- 1 Salt
Preparation
Fry the Onions and Garlic in 3 tablespoons Olive Oil until lightly browned
Add Tomatoes and Carrots, Stir and bring to the boil
Reduce heat and add the rest of the ingredients (Pepper to your taste)
Cover and simmer over a low heat for 60 minutes*** stirring occasionally
Remove the Bay-leaves.
*** as an "Oh, that smells soooo good" reward, after 30 minutes test a spoonful over a piece of freshly toasted Baguette
