Tomato sauce at the end of flying

Tomato sauce at the end of flying

Ingredients:
1 kg of tomatoes
100 g of the cut carrots
100 g the cut celery
100 g the cut onions
salt
sugar pinch
118 ml of olive oil

Preparation:
Wash up tomatoes and cut them in half.
Prepare on average fire without cover about 10 minutes.
Throw celery, carrots, onions, 2 teaspoons of salt and sugar. Prepare on constant fire without cover about 30 minutes. Slightly cool, then shake up in the blender to homogeneous mass. Return to pan, add olive oil and cook about 15 more minutes. Try, add in addition salts to taste.
Give immediately, freeze or store in the plastic container within several months.

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