2 kg tomatoes roughly chopped *see note 1 below
2 tbsp olive oil
1 onion chopped
3 garlic cloves crushed
1/2 to 1 cup grated carrots
1 medium zucchini cubed
1 bell pepper cubed
1 tbsp tomato paste
1/2 cup red wine
1 tsp brown sugar
1/2 tbsp sweet paprika
1/2 teaspoon oregano (optional)
fresh parsley or 1 tbsp dried parsley
2 small bay leaves
1/2 tsp chilli flakes
1 tbsp corn flour
2 tbsp milk
salt to taste
Note 1: There is no need to remove peel and seeds of the tomatoes as they will disappear when you blend them. Just remove stem, white core, and bruised areas.
You do not need to add corn flour but I do so the consistency of the sauce is
Blend tomatoes until smooth using a standing blender. Reserve.
Saute onion and garlic.
Add the carrots, zucchinis, bell peppers and sauté for about 5 minutes.
Add tomato paste, red wine, sugar, paprika, oregano, parsley, bay leaves and chilli flakes and the reserved tomato puree. Let it boil.
Simmer for about 60 to 90 minutes stirring occasionally or until the sauce thickens to your taste.
Remove the bay leaves.
Taste for salt.
Mix well corn flour and milk.
Add to the pan and stir until it thickens.
Note 2: If you want a creamy sauce, puree everything with a hand blender and add 1/4 cup heavy cream.
