Bagnet ross

Recipe from: 5 May 2010

Ingredients 9
Servings 6
Time 10 mins


  • 1.25
    ripe sweet tomatoes
  • 400
    fresh onions
  • 2
    medium-sized carrots
  • 1
    large stick celery
  • 3
  • 375
    italian extra virgin olive oil
  • 2
    red wine vinegar
  • Sea salt and freshly ground black pepper to taste
  • 1


40 mins
Peel and chop the tomatoes, the onions, the celery and the garlic and put in a pot with the oil.

Bring this to a boil, turn down the heat and add the sugar and the vinegar and simmer, uncovered, for about 30 minutes.
Put everything in a food processor and process until you reach a consistency that you like, add the rest of the oil and the crushed pepper and salt to taste.

Read more on: sauces.  |  italy  |  sauté

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