Tomato pasta sauce
1 large onion, peeled and finely chopped.
4 carrots, peeled and finely chopped.
2 sticks celery, peeled and finely chopped.
3-4 cloves garlic, peeled and finely chopped.
10 pieces dried tomato, finely chopped.
Tablespoon each of thyme, rosemary and tarragon leaves, chopped.
Teaspoon ground black pepper.
3 tablespoons olive oil.
750-1000g ripe tomatoes, roughly chopped.
Large pinch of salt.
Tablespoon basil leaves, torn.
Saute the onion, carrots, celery and herbs in the oil over a gentle heat for about an hour.
Add the tomatoes and salt and continue to gently cook,
Add the basil and any other fresh herbs to hand and continue to cook for about 30 minutes.
Serve with cooked pasta, topped with freshly grated parmesan cheese, chopped black olives or the garnish of your choice.
The key to this sauce is the slow cooking. I used a heat diffuser over the lowest gas flame possible and let it splutter away for at least two hours. With the lid on, the vegetables reduced to about a quarter of their size before the tomatoes were added. It took no effort after the initial chopping other than to stir occasionally and check nothing was sticking.
Delicious, robust and full of fresh goodness that celebrates tomatoes.