Salsa de tomate y albahaca para pasta

Ingredientes

• 2.5 kg /88oz Italian peeled tomatoes
• 1 stick of celery
• 1 carrot
• 1/2 medium-sized onion
• A fresh bunch of basil
• Salt & Pepper
• Extra Virgin Olive Oil (EVOO)

Preparación

1. 1

   Use a hand blender to gently blend the peeled tomatoes directly in the can. Then set aside.

2. 2

   Chop the onion, celery, and carrots into small pieces then add them to a blender.

3. 3

   Pour in 7-8 tablespoons of EVOO, and add a splash of water. Blend until creamy and add another drizzle of oil if it is too thick and chunky.

4. 4

   Heat a cast iron pot over medium heat and add 2 tablespoons of EVOO. Add the blended vegetable mixture, stir, cover, and let it cook for 10 minutes.

5. 5

   After 3 minutes, check the mixture. If it seems dry, add a splash of water and stir to combine.

6. 6

   Once it has been cooking for 10 minutes, add the blended tomatoes and stir well using a wooden spoon.

7. 7

   Cover and let simmer for 1 hour. Give it a stir every 10-20 minutes to ensure even cooking and prevent it from sticking to the bottom.

8. 8

   After 1 hour, remove the lid, stir again,season with salt and pepper then stir once more.

9. 9

   Take the pot off the stove, tear the basil leaves by hand, add them to the pot, and give it a final mix to infuse the basil flavour.