1 onion, chopped

2 cloves of garlic

2 TS olive oil

1 carrot, grated

2 celery stick, finely chopped

1 kg tomatoes

2 bay leaves

2 TS vegetable stock powder

½ ts black pepper

1 ts brown sugar

Sautee the onions and the garlic. Add the bay leaf. When glassy, add the carrot, then the celery. When these veggies are sautéed, add the pureed tomatoes and the other spices. Let simmer for ½ hour. Can be made in quantity and frozen.

The carrot and the celery ‘plays’ with and highlights the natural salty, tart and sweet aromas of traditional pasta sauce.

Recipe: Pritam