My tomato sauce recipe

This weekend I was in the grocery and not thinking of buying tomatoes, until I saw these, were beautiful. The surprise was there  not only beautiful, are  also delicious. Looking at the package I saw that are a hybrid species called campari and is originated in Europe. They are small, the size of a golf ball, and comes in bunches.

The flavor is well balanced, sweet and without much acidity, just as were the tomatoes I ate when I was little at my grandmother's house. Do not doubt for a minute what I would do with them: A tomatoes. sauce
The sauce has earned , as well, to coat my ravioli,so,I could do some bruschette baguette with cheese and bits of tomatoes, drizzled with olive oil  Here  I let the recipe of my tomato sauce


 

INGREDIENTS   1 large onions finely chopped 2medium cloves of garlic, finely chopped 1/2 carrot . finely grated 1kg  campari  tomates 1/4  cup olive oil 2 cups meat broth 1 glass red wine  (120ml) 1 Tsp light brown sugar 1 bunch of rosemary or some  bay leaves Salt and pepper

METHOD In a large saucepan over medium-high heat, saute onions, carrots and garlic in the oil until soft  Add crushed tomatoes an sauté for about 4 min. Pour the wine with the light brown sugar  Stir and bring to boil until the red wine evaporate. Stir occasionally Add the broth slowly and boil 30 to 35 minutes adding broth as needed.  Stir occasionally Place the bay leaf and rosemary Remove from heat when thick, check the salt and pepper if you like a velvety sauce, ready to go after a pasata