Tomato sauce with vegetables

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Tomato sauce with vegetables

Tomato sauce with vegetables

Number of people

1 kg of peeled tomato

1 bunch of basil

1 bunch of rosemary

Olive oil

1 clove of garlic

200 g button mushroom

1 cube of broth (poultry or vegetables)

4 carrots

3 zucchini



1 tablespoon balsamic vinegar

Preparation: 45 min
Step 1
First of all, peel the carrots and cut them into thin strips so that they cook faster.
Step 2
Once the carrots are cut, cook them in a pot of boiling water with a stock cube so that they have more flavour.
Step 3
Let them cook for about 5 minutes so that they are neither too soft nor too crunchy.
Step 4
Meanwhile, attack the zucchini, don't bother peeling them because it doesn't change the taste and gives colour to the sauce.
Step 5
So cut the courgettes into strips and do the same for the mushrooms.
Step 6
Once you are finished, fry the crushed garlic clove in oil in a non-stick pan.
Step 7
Sauté the zucchini and mushrooms in the pan over low heat, add salt and pepper.
Step 8
Now that the carrots are cooked, wring them out and brown them with the other vegetables.
Step 9
While cooking the vegetables, mix, if you prefer, the peeled tomatoes or simply cut them into small pieces.
Step 10
Pour the tomatoes into the vegetable mixture, add the basil and rosemary.
Step 11
If you wish, add a little olive oil as well, but it is not necessary logically.
Step 12
Add a little balsamic vinegar to give a little flavour.
Step 13
And don't forget to taste it to find out if the sauce lacks salt.
Step 14
So here's a simple and tasty tomato sauce recipe!
Author's note
Variant: chicken bolognese. You can add chicken pieces to it and fry them in a separate frying pan. Cut the chicken cutlets into small pieces, fry them in a buttered and garlic frying pan in which you can put rosemary or basil to give even more taste. Once the chicken is well cooked, add it to the tomato sauce, and this is a Bolognese tomato sauce with chicken!

I add my grain of salt

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