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

Preparation info
  • Serves


    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

  • About


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


  1. 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.
  2. Remove the big stalks from the thyme, chop it, and add it to the pot together with the tomato paste and the bay leaves.
  3. Cover the pot with parchment paper and a tight-fitting lid and simmer on