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🍽️ Homemade Tomato Stew with Pasta

139 kcal · 30 min · 4 servings

Ingredients

• 1 kg tomatoes
• 3 shallots
• 2 garlic cloves
• 1 parsley root
• 1 carrot
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 100 ml red wine
• 1 tsp sugar
• 2 sprigs thyme

Instructions

1. 1. Blanch the tomatoes briefly in boiling water and immediately rinse them with cold water. Peel off the skin. Cut the tomatoes into quarters and remove the hard core. Dice the flesh into small cubes.
2. 2. Peel the shallots and the garlic. Chop both ingredients very finely.
3. 3. Peel the carrot and the parsley root. Grate both root vegetables finely.
4. 4. Heat oil in a pot. Add the shallots and garlic and sauté until they are translucent and soft.
5. 5. Add the grated carrot and parsley root to the pot. Sauté the vegetables briefly.
6. 6. Add the diced tomatoes to the pot. Season the mixture with salt, pepper, and a pinch of sugar.
7. 7. Deglaze the mixture with wine. Add fresh thyme sprigs to the sauce.
8. 8. Cover the pot. Let the sauce simmer on low heat for about 25 to 30 minutes.
9. 9. Taste the sauce at the end and adjust seasoning with salt and pepper.
10. 10. Remove the thyme sprigs from the sauce. Adjust seasoning if necessary.
11. 11. Serve the hot sauce together with cooked pasta.

Nutrition per serving

• kcal: 139
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 14 g