- tomatoes - 1,8 Kilogram
- olive oil - 1/4 cup
- small bulb - 1 piece
- garlic - 2-3 teeth (small)
- medium carrots - 1/2 Pieces
- celery stalk - 1/2 Pieces
- salt - 1/2 teaspoonfuls
- fresh basil - To taste
1. Bring the pan with water to a boil. Make a small incision in the shape of a cross at the bottom of each tomato. Dip tomatoes into boiling water for 10-30 seconds, and then either rinse under cold water, or put in a bowl of ice water. 2. Remove peel from tomatoes. 3. If it is badly removed, dip the tomatoes into boiling water for another 10 seconds. 4. Cut the tomatoes into 2-4 pieces and squeeze over the bowl, keeping the juice. 5. Put the pulp in a bowl. Or cut the tomatoes large and crumble with a potato press. 6. Finely chop the onions and let carrots, celery and garlic through the meat grinder. Heat the olive oil in a large saucepan over medium heat. Fry the onions, carrots, celery and garlic for 10 minutes. Add the tomatoes and bring to a boil by reducing the heat. Use a potato press to crumple the tomatoes. Stew the sauce, stirring, for 30 to 45 minutes. If the sauce seems very thick, add tomato juice to it. Use a submerged blender to give the sauce the desired texture. Season 1/2 teaspoon salt or more to taste. Sprinkle with fresh basil before serving.
Servings: 6-8