A spicy sauce that just makes a perfect basis for pizza and pasta dishes.
| Difficulty | easy |
| Preparation time | 40 minutes |
| Ingredients (3 pizzas) | 1 red onion 2 garlic cloves 200g celery 2 carrots 500g sieved tomatoes 1 tea spoon of oregano salt and pepper 2 spoons of olive oil 8 leafs basil some parsley 1 lemon |
A good sauce is the basis of many dishes – including pizza and pasta, but also hotpots. Creating your own sauce isn’t as daunting as looks like in the first place. The following sauce quickly became my favourite for pizzas or simple I-don’t-have-time-for-cooking-right-now pasta dishes. Simply deep-freeze the sauce (shelf-life should be a couple of weeks) and you’ll have a delicious sauce for a quick meal. 🙂
Preparation
Cut onion into small cubes and peel garlic cloves. Also peel carrots and wash celery. Cut carrots and celery into mid-size pieces. Squeeze the lemon and remove the pits.
Heat-up some olive oil in a cooking pot – roast onion gently. Crush garlic cloves with a garlic press and add them – roast everything for about 1 minute.
Add celery and carrots and stew everything for a couple of minutes. Deglaze with sieved tomatoes and add oregano, salt, pepper, olive oil, basil and parsley. Carefully season to taste with some lemon juice.
Lower the heat and cook everything for 30 minutes – this is important – otherwise the spicery won’t unfold its full flavor. Puree sauce afterwards – et voilà!
Look at this colour! 🙂 Pasta with this sauce often is on my menu when I have stressy days with less time:
This sauce is also the basis of my vegan vegetables pizza recipe:
Nutrition information
| Calories | 500 kcal |
| Fat | 29g |
| Carbohydrate | 52g |
| Protein | 12g |
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