Chicken Parmesan

Step 2: Make the red sauce

  • Red sauce

    • olive oil
      56 g
    • onions
      , diced
      30 g
    • celery
      , diced
      30 g
    • carrots
      , diced
      30 g
    • whole peeled tomatoes
      794 g1 28oz can
    • 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.

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