Sugo Di Pomodoro Fresco

• 1 1/2 kg roma tomatoes (or equivlent canned tomatoes)
• 3 tablespoons olive oil
• 1 small carrot, finely diced
• 1 large red onion, finely diced (brown works ok too)
• 2 sticks celery, finely diced
• 3 garlic cloves, crushed
• 375 g tomato paste
• 1 teaspoon brown sugar
• 2 cups chicken stock or 2 cups vegetable stock
• salt & pepper

1. Cut a cross in the pointy end of each tomato and place into boiling water for 2-3 minutes. Remove from water and set aside to cool. Remove skins and discard. Chop the tomatoes into 1cm sized pieces.
2. Heat olive oil in a large saucepan, add carrot, onion, celery and garlic and cook uncovered on medium for 5 minutes, stirring occasionally.
3. Stir in tomato paste and cook for 1 minute.
4. Stir in tomatoes, brown sugar and stock and bring to the boil, stirring continually.
5. Reduce head and simmer uncovered for 10 minutes, stirring occasionally.
6. Season with salt & pepper and using a stab mixer, puree the sauce until smooth.
7. Serve with prepared pasta of your choosing.
8. OPTIONS:
9. Add fresh herbs such as oregano, flat leaf parsley or basil.
10. Add 500g pork&veal mince to make it into a bolagnaise.
11. Can be used for parmigiana.

roma tomatoes, olive oil, carrot, red onion, celery, garlic, tomato paste, brown sugar, chicken, salt

Taken from www.food.com/recipe/sugo-di-pomodoro-fresco-484600 (may not work)