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🍽️ Prepare fresh tomato sugo

76 kcal · 30 min · 4 servings

Ingredients

• 1 stalk celery
• 2 onions
• 2 garlic cloves
• 2 carrots
• 2 parsley roots
• 4 sage leaves
• 2 tarragon sprigs
• 6 thyme sprigs
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 500 g tomatoes (can)
• sea salt
• sugar
• cayenne pepper

Instructions

1. 1. Thoroughly wash the celery stalks.
2. 2. Remove the tough outer strings and the ends from the celery stalks.
3. 3. Slice the celery stalks into thin rounds.
4. 4. Peel the onions completely.
5. 5. Dice the onions into small cubes.
6. 6. Peel the carrots.
7. 7. Peel the parsley root.
8. 8. Cut the carrots into coarse chunks.
9. 9. Cut the parsley root into coarse chunks.
10. 10. Heat oil in a pot.
11. 11. Add the celery stalks, onions, carrots, and parsley root to the hot oil.
12. 12. Sauté the vegetables briefly.
13. 13. Peel the garlic cloves.
14. 14. Press the garlic directly into the pot.
15. 15. Stir the tomato paste into the vegetables.
16. 16. Add the tomatoes to the pot.
17. 17. Tie the herbs together with kitchen twine to form a small bundle.
18. 18. Place the herb bundle into the tomato sauce.
19. 19. Pour in some water if necessary.
20. 20. Let the sauce simmer on low heat for about 45 minutes.
21. 21. Remove the herb bundle from the pot.
22. 22. Puree the sauce smoothly with a hand blender.
23. 23. Season the sauce with sea salt.
24. 24. Season the sauce with a pinch of sugar.
25. 25. Season the sauce with cayenne pepper.

Nutrition per serving

• kcal: 76
• Protein: 2 g · Fett/Fat: 4 g · Carbs: 8 g