Sos de rosii/ Tomato sauce

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Dupa o reteta a Giadei de Laurentiis, acest sos se poate prepara in avans si poate fi folosit pentru o cina rapida cu spaghete, sau pentru aceste rulouri de vinete.



Ingrediente:

aprox 2 kg rosii (8 rosii medii, lungi si rotunde), taiate bucati
1 ceapa mica tocata
4-5 linguri ulei de masline
2 catei de usturoi tocati marunt
1 tulpina de telina, tocata
1 morcov, tocat
sare si piper proaspat macinat, dupa gust
2 foi de dafin
2 linguri de unt (optional)

Se incinge uleiul de masline, si se adauga ceapa. Se caleste pana cand se inmoaie. Se adauga usturoiul, si se mai caleste 2-3 minute. Se adauga morcovul si telinasi si se presara sare si piper. Se calesc pana cand se inmoaie, cam 5 minute.

Se adauga rosiile si foile de dafin. Se lasa pe foc mic, neacoperite, o ora sau mai mult, pana cand rosiile sunt bine fierte, amestecandu-se din cand in cand.

Se gusta si se mai adauga sare si piper daca este nevoie. Daca sosul este prea acru, se adauga cate o bucatica de unt, si se gusta dupa fiecare adaugare. Untul o sa taie din aciditatea sosului. Se scot foile de dafin, si se da prin blender pana cand este piure (daca este prea mult, se pune pe rand in blender).
Se poate pastra in frigider in borcane ermetice, sau in pungi in congelator.



Using Giada’s de Laurentiis recipe, this is a tomato sauce that can be made in advance. It can be used for a fast dinner with pasta, or for Eggplant rollatini.



Ingredients:

About 8 medium tomatoes (plum and regular), cut in pieces
1 small onion
4-5 tbsp olive oil
2 cloves of garlic, chopped
1 celery stick, chopped
1 carrot, chopped
Salt and fresh ground pepper, after taste
2 bay leaves
2 tbsp butter (optional)

Heat the oil in a pot; add the onion and sauté until soft. Add the garlic and sauté for 2-3 more minutes. Add the carrot and celery and season with salt and pepper. Sauté until all the vegetables are soft, about 5 minutes.

Add the tomatoes and bay leaves. Boil on low heat, uncovered, for an hour or more, until the sauce thickens. Stir once in a while.

Taste the sauce and season with some more salt and pepper if necessary. If the sauce is too sour, add a tbsp of butter at a time, tasting after each addition. The butter will cut some of the sauce acidity. Remove the bay leaves and puree in blender in batches until smooth.

It can be kept in jars in the fridge, or in bags in the freezer.