Neapolitan sauce

Ingredients

6 tomatoes

1 onion

3 cloves garlic

1 carrot

paprika 1/2

Olive oil (for fry)

preparation

 

Peel the garlic and tomatoes and chop finely.

 

Cutting, as small onion, paprika and carrot can be.

 

Saute onions in olive oil; when they are beginning to transparent add the garlic.

 

Once look translucent, add the paprika and continue sofríedo, stirring constantly.

 

Add the chopped tomatoes and simmer until reduced. Add the carrot, that will serve to clarify the acidity of the tomato (some replaces it with a spoonful of sugar).

 

If a body fluid desired, you can stop by the processor or liquefy the tomatoes.