Ingredients
1 l
- 2 onions, chopped
- oil for gentle frying
- 8 g Bresc Garlic chopped
- 40 g Bresc Strattu di pomodoro
- 2 400-g tins peeled tomatoes
- 500 g chopped fresh, ripe tomatoes
- 4 g Bresc Erbe Italiano (Italian herbs)
- salt and pepper to taste
Ingredients
Preparation method
Fry the onions softly in olive oil without letting them brown, then add the garlic and strattu tomato puree. Heat everything, then add the tomatoes and pieces of tomato. Braise until everything is tender. If preferred, puree the sauce to a smooth mixture with a stick blender. Season with the Italian herbs, salt and pepper.
PS in foodservice