Eva's tomato sauce for all occasions

Ingredients for 6 servings:

• 800 g tomatoes
• 1 onion(s)
• 3 cloves garlic
• some butter
• some oil, neutral
• salt and pepper
• oregano
• Cinnamon powder
• Caraway seeds
• Sugar
• 2 carrots
• 2 stalk(s) Celery
• 200 g mushrooms (champignons or chestnuts)
• 1 bell pepper(s), red or yellow
• some tomato paste

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

good with penne or rice, can be eaten with meat or vegetarian

Wash the vegetables and mushrooms, peel or trim if necessary, and cut into nice pieces. If you’re cooking for children, you can also grate the carrots and celery and hide them in the sauce (but don’t fry them in the process). Flatten the garlic with a knife and finely chop it. Melt the butter in a large pot and add the oil (this will give it that delicious buttery flavor, but you can use more heat). Sauté the onions, mushrooms, and vegetables until lightly browned. At the last moment, add the garlic. When you smell garlic, immediately add the canned tomatoes and enough tomato paste to reach the desired consistency (if you’re grating the vegetables, add it now). Season the sauce with spices, using the cinnamon very sparingly, otherwise the sauce will quickly resemble Christmas cookies. Bring the sauce to a boil and simmer for a few minutes. The sauce should rest for a while (at least 30 minutes) and then be reheated. I always make too much; the sauce tastes even better after a night in the fridge and freezes easily. This sauce is very versatile and can be adapted to different tastes. Of course, you can use other vegetables and/or add ground meat, chicken pieces, fried tofu, etc. The sky’s the limit. Without tomato paste and with croutons, it’s also a delicious soup.