Ingredients
1 Tablespoon olive oil
1 cup diced white onion
1/4 cup carrots, peeled and finely chopped
1/4 cup celery, finely chopped
2 garlic cloves, minced
3 cups ripe tomatoes, or 1 (28 oz) can Italian tomatoes with juice, chopped
1 Tablespoon tomato paste
1 teaspoon oregano
1 Tablespoon basil
1/2 teaspoon black pepper
1 cup red wine (optional)
1 Tablespoon GOLDEN BLOSSOM HONEY
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a heavy skillet, heat the olive oil over medium heat. Add the onion and cook until translucent (3 to 5 minutes). Add carrots, celery, and garlic; cook for 5 minutes, stirring occasionally. Add the tomatoes, tomato paste, seasonings, wine and honey and cook over medium heat, stirring frequently, until the tomatoes are soft (approximately 10 to 15 minutes). Transfer to blender or food processor and puree until smooth. Can be served over pasta or used in other Italian dishes. Yield: 4 cups
