Tomato ragù Recipe
- 1 x 800g tin plum tomatoes (or 2 x 400g tins)
- 2 celery sticks
- 2 carrots
- 2 onions
- 1 bay leaf (dried is fine)
- handful of basil leaves (optional)
- 1 glass of water
- 2 tbsp tomato purée
- 2 tbsp olive oil
- salt and freshly ground black pepper
- Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown.
- Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper.
- Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally). You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky.
