INGREDIENTS

• 200gr carrots
• 200gr celery
• 200gr white onion
• 2kg chopped can tomatoes
• 20gr salt
• 10gr sugar
• A bunch of basil
• 150gr olive oil

INSTRUCTIONS

Chop finely all the vegetables then cook them with olive oil in a pot over a medium heat.

Once the veggies get caramelised and the onion’s pungent’s aroma is being cooked off, add in the canned tomatoes.

Turn down the heat to low, add salt and sugar.

Let it simmer for at least an hour.

Add in chopped fresh basil to finish.