Tomato sauce - great chefs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Carrot, minced |
| 1 | medium | Onion, minced |
| 1 | each | Celery, stalk, minced |
| 1 | teaspoon | Garlic, minced |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Oregano |
| 1 | each | Bay leaf |
| 2 | cups | Tomatoes, chopped |
| Salt (to taste) | ||
| Pepper, white (to taste) | ||
| Oil | ||
Directions
Heat the oil in a pan and add the carrot, onion, celery and garlic. Cook for 8 minutes over moderately low heat.
Add herbs, tomatoes, salt and pepper. Simmer for an hour or more.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans
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