This is classic Italian tomato sauce recipe:
- 2 kg (4.5 lb) tomatoes
- 250 g (9 oz) onions (or shallots)
- 140 g (5 oz) celery
- 250 g (9 oz) carrots
- 0,8 dl (1/3 cup) olive oil
- 60 g (2 oz) butter
- salt
- black pepper
- 4 cloves of garlic
- 2 tbsp parsley
- 1 tbsp basil
- 1 tbsp oregano
Finely chop onions, celery, garlic and carrots and sautee in olive oil and butter until soft. Add peeled and chopped tomatoes, salt and freshly ground black pepper. Cook slowly one hour then add 2 tbsp of chopped parsley and 1 tbsp chopped basil and oregano.