I can get in my red and orange at the same time, and use up some of my carrots!
I think I stopped putting carrots in my tomato sauce at one point because one of my kids didn't like them. However, my kids are older now. (They used to eat a lot of raw carrots, so I didn't mind them not eating cooked ones.)
basic red sauce. two kg. tomatoe two onions(make them red as it a red challange side.) two sticks of celery. two carrots garlic(as much as you like to taste) seasoning as much or as little as you like of the following. parsley ,sage ,tyme ,oregano ,salt ,pepper ,bay leaf.
chop all the ingrediants small(a part from the bay leaf.)cook all together in a big pan on hot heat with one litre of water.cook it till it reduces to a medium thick sauce.take out bay leafs and puree all the ingrediants together.now potion into required size and keep in refridgeator or freezer till needed.can be used as a sauce for salsa(add chilli peppers)for mariating and cooking meat ,chicken or fish.used as a base for a pasta sauce or ratatouior soup.can even when cooked more used as a ketch up or relish.the list is endless.can be eaten hot or cold as a soup.used in chillies,lasagneetc.hope you like it.i always keep a stock in for emergencies can cut cooking time down by alot when in a hurry.
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