Ingredients
– 200 g hazelnuts
– 1 cup carrots, chopped
– 1 cup celery, chopped
– 1 cup onion, chopped
– 2 cloves garlic, minced
– 400 g canned tomatoes, crushed
– 1 tsp dried oregano
– 1 tbsp olive oil
– Salt, to taste
– Pepper, to taste
Method
1. Preheat your oven to 180°C. Spread the hazelnuts on a baking sheet and roast for about 10 minutes until golden.
2. After cooling, chop the hazelnuts finely using a food processor or a knife.
3. Heat olive oil in a large pan over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until they soften.
4. Stir in the garlic and cook for another minute. Add the crushed tomatoes and dried oregano, then mix well.
5. Finally, add the chopped hazelnuts to the sauce. Season with salt and pepper. Cook for 10-15 minutes, stirring occasionally.
You may also be interested in the following websites:
GardenBix.com
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freescience.info
recipebix.com
