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

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Umami

By Ole Mouritsen

Published 2014

About

Ingredients

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

Asia
Japan
Starter
Main course
Vegetarian
Spicy
Gluten-free

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