---
comments: true
tags:
  - mother-sauce
  - french
  - joy-of-cooking
---
# :tomato: Tomate

![Tomate](../../assets/images/tomate.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 8 | 2.25 hours minutes |

## :salt: Ingredients

- :olive: 2 Tbsp olive oil
- :onion: 1 small onion
- :carrot: 1 small carrot
- :leafy_green: 1 celery rib with leaves
- :herb: 2 Tbsp parsley
- :garlic: 2 cloves garlic
- :herb: 1 Tbsp basil
- :herb: 1 Tbsp rosemary
- :herb: 1 Tbsp sage
- :herb: 1 Tbsp thyme
- :tomato: 1 28-oz can whole tomatoes with juice
- :tomato: 2 tsp tomato paste
- :salt: 0.75 tsp salt
- :salt: 0.25 tsp pepper

## :cooking: Cookware

- 1 large skillet
- 1 spoon

## :pencil: Instructions

### Step 1

Heat in a large skillet over medium heat olive oil and add finely chopped onion, carrot, celery rib with leaves, and
finely chopped parsley.

### Step 2

Cover, reduce the heat to low, and cook, stirring occasionally, until the vegetables are very soft, 15 to 20 minutes.

### Step 3

Add and cook, stirring, for about 30 seconds minced garlic, chopped basil, rosemary, sage, or thyme.

### Step 4

Stir in whole tomatoes with juice, tomato paste, salt, and pepper.

### Step 5

Simmer, uncovered, crushing the canned tomatoes with the side of a spoon to break them up, until the sauce is thickened,
15 to 20 minutes. Pass through a food mill if desired.

## :link: Source

- Joy of Cooking