Autumn Tomato Sauce

When time is short just keep it simple…

This is as straightforward as it gets…

It reminds me of my childhood, it was a staple dish at home…

My mother would say:

“Lets have pasta tonight!”

… and my father would make it spicy ..

This recipe is basic, with autumn vegetables, and the last batch of tomatoes from summer …

You can create, like my father did, add your spices and maybe a little sugar and make your own recipe.

This is the beauty of creativity …

Ingredients:

¼ cup olive oil plus some extra for the end

1 small carrot , peeled and coarsely chopped

1 onion, coarsely chopped

1 garlic clove, minced

½ stack celery, coarsely chopped

1 tablespoon fresh parsley

5 flat basil leaves

sea salt, to taste

freshly ground pepper, to taste

pinch of red pepper flakes

10 very ripe tomatoes, medium size

Method:

1. Place all the ingredients except the tomatoes in a large saucepan and sauté for 6 to 8 minutes. (here is where you can add some spices and little sugar, its up to you)

2. Add the tomatoes with their seeds and juice. Let simmer covered until vegetables and tomatoes are soft and juicy.

3. Purée the sauce in a food processor until creamy.

Place back in the saucepan and add some olive oil and season with salt and pepper to taste.

Use with pasta , on risotto, on chicken or meat or even dip your bread in it.