Vegetable ragout
Instructions
Scalded tomatoes in a saucepan with lightly salted boiling water, then drain, rinse quickly under running water, Peel, seed and mince give them finely.
Scrape the carrots and peel the stalks of celery, wash them both, dry with a towel, then cut them into small pieces.
Place on a platter, add an onion, a sprig of Rosemary and garlic clove and chop everything with the Crescent.
Do heat the olive oil in a pan, add the chopped mixture and let it dry to sweet heat.
Before the sauce browned, put into the container the flesh of the tomatoes, cloves, bay leaf, a pinch of sugar, salt and a pepper minced.
Cook the sauce over low heat until thickened, making sure to stir occasionally with a wooden spoon.
When the sauce is ready, if not used in the day still hot pour in small glass jars, heat, and cover them tightly.
Then Sterilise for 20 minutes, then place the containers in the pantry, where the preparation you will not later than six months.
At the time of use, heat the sauce in a pan for a few minutes, add salt and pepper and add a little olive oil or butter, to taste.
