Chicken Parmesan

Step 2: Make the red sauce

Red sauce

  • Whole peeled tomatoes
    794 g1 28oz can
  • Olive Oil
    56 g
  • Celery, diced
    30 g
  • Onions, diced
    30 g
  • Carrots, diced
    30 g
  • Salt
    to taste
  • Sugar
    a sprinkle
  • Fresh basil
    10 leaves

Heat the olive oil in a saucepan over medium-low heat. Add the diced onion, carrots, celery, and a small pinch of salt. until the onions are translucent and softened, about 10 minutes.

Optionally blend the tomatoes in a food processor (or leave them whole for a more rustic sauce. They'll break down during cooking).

Add the tomatoes in and cook for 20 minutes over a low , stirring occasionally.

  • Feel free to dredge the chicken during this time.

After 20 minutes, raise the heat to medium for a stronger simmer and cook for another 10-15 minutes, the tomato sauce until it is nice and thick.

Turn the heat off. Add salt and sugar to taste.

  • Salt is the more important of the two, so add that first bit by bit until you enjoy it. If the sauce is too acidic from the tomatoes, add a little sugar.

If using basil, add right at the end of cooking with the sauce off the heat to preserve the breakdown of basil flavor.