Name: Slow-Roasted Sauce with Tomatoes, Root Vegetables, and Herbs
Yield: Serves 4
Cuisine: Japan
Ingredients: 1 kg (2¼ lb) root vegetables, such as onions, celery, celeriac, parsley root (or parsnip), carrots, and leeks; a lot of fresh thyme; 50 g (1¾ oz) tomato paste; 1 chile pepper; 4 cloves garlic; 2 kg (4½ lb) very ripe fresh tomatoes, skins removed, or high-quality canned ones without skins; salt and freshly ground black pepper; butter, for serving; chopped fresh sage leaves, for serving; 1 dl (⅖ c) olive oil; 4 or 5 bay leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

About

Ingredients

1 kg (2¼ lb) root vegetables, such as onions, celery, celeriac, parsley root (or parsnip), carrots

Method

Put the root vegetables, chile pepper, tomatoes, and garlic through a meat grinder. Warm the olive oil in a large pot and stir in the vegetable-tomato mixture.
Remove the big stalks from the thyme, chop it, and add it to the pot together with the tomato paste and the bay leaves.
Cover the pot with parchment paper and a tight-fitting lid and simmer on

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Slow-Roasted Sauce with Tomatoes, Root Vegetables, and Herbs

Ingredients

Method

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