Friday 17 January 2014


2 tablespoons olive oil
1 tablespoon butter
1/2 cup onion, chopped
1/4 cup celery, chopped
1 garlic clove, minced
8 tbsp tomato sauce
6 tbsp  tomato puree
2 tablespoons grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/2 tsp dried bay leaf (tej patta)
1 teaspoon fennel seed ground (saunf)
  1. Melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
  2. Add tomato sauce and tomato puree and stir until smooth.
  3. Add remaining ingredients and bring to slow simmer.
  4. Simmer for 45 minutes stir occasionally.
  5. When it is cool keep it in a refrigerator in a container and use as and when required. 

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