蔬菜蕃茄紅醬，是食材變化空間很大的一款家常醬料，可以加入不同的肉類、酒類提升風味，也可以只用最簡單的材料做出濃郁酸甜的醬汁，這次分享最容易備料的版本，配義大利麵或肉類料理都很適合喔！
tomato sauce is a very flexible dish, you can make it different by adding pork or beef mince, red wine, or herbs. here im sharing this most simple one with no meat, nothing fancy ingredent but very flavorful tomato sauce that you can easily make in you kitchen!
『材料』3人份 ingredient for 3 serves
- 蕃茄罐頭(丁狀或整粒) — 一罐 one can of peeled tomato
- 蕃茄糊 ————– 1T(一湯匙）tomato paste 1T
- 不限種類新鮮蕃茄 —–1~2顆 1~2 fresh tomato
- 紅蘿蔔 ————– 小型一根 1 small carrot
- 洋蔥 —————- 小型半顆 half of small onion
- 蒜頭 —————- 三瓣 3 pieces of garlic
- 義大利綜合香料 —— 1tsp Italian mixed herb
- 月桂葉 ————– 一片 1 bay leaf
- 鹽巴、黑胡椒 salt&pepper
- 油品可自由選擇，首選橄欖油、這次剛好家裡有雞皮，用雞油代替 any kind of oil you got, i use chicken oil this time
- 水（或雞高湯）water or chicken/veg broth
註：為什麼西餐三寶少了西芹呢？因為我不喜歡，剩下的沒煮會很浪費。
要加的話比例 蘿蔔1:西洋芹1:洋蔥2
ps. I didn’t put any celery just because I don’t like it, I don’t wanna waste the rest just for this dish.
do carrot1 : celery1 : onion2 if you’d like!
[1] 蒜頭切末、蕃茄切丁、紅蘿蔔洋蔥切丁 mince the garlic, dice the veggies
[2]雞皮煸出雞油 pan-fried chicken skin to get the oil
家常料理真的是彈性非常大的一件事，你絕對可以根據你現有的狀況（不論是經濟或冰箱有什麼）而做出屬於自己的那一味，一般義大利人會用橄欖油，因為在義大利便宜，但是平常家裡沒有的話也完全可以用其他油代替，像我這次剛好家裡有雞腿排，就把雞皮拔下來先編出雞油。加減補到我沒有雞高湯的部分。
once again, home cook can be very flexible, you can always replace few ingredients with something similar to get the same result :).
[3]蔬菜（除了蕃茄）炒香、炒透、炒軟 slow fried the veggies
加入蒜末、紅蘿蔔、洋蔥中小火炒至「聞到蔬菜香味且洋蔥透出紅蘿蔔色」
fried until the flavor of veggies comes out.
[4]撥開一個空位加入蕃茄糊炒香 add the tomato paste
蕃茄糊接觸鍋底會因為熱度釋放更多香氣，所以先稍微跟油混合後再與整鍋蔬菜炒勻
make a space for the paste, by the heat straight from the pan it’ll release more flavor, mix with oil a bit then give it a well mix with everything.
[5]加入新鮮蕃茄炒軟 soften the fresh tomato
可加一些鹽巴幫助蕃茄軟化，也讓這些新鮮底料風味平衡
add a little bit of salt for soften as well as balance the base taste of everything here.
[6]加入蕃茄罐頭 add the canned tomato in
[7]加入一罐頭的水或高湯 add a can of water or broth
[8]開燉前調味 seasoning
加入義大利綜合香料、月桂葉、一撮糖、一撮鹽、一撮黑胡椒，攪拌
add the herbs, pinch of sugar, salt and pepper. give it a nice stir.
[9]中大火煮滾 turn up the heat until boiling
[10]轉小火保持微滾、加蓋留小縫、15分鐘 turn the heat to small, leave a gap and stew for 15 mins
[11]攪拌防止鍋底沾黏、再繼續煮15~20分鐘 give it a stir to prevent it stick at the bottom, then keep stewing for another 15 mins
[12]最後調味 taste check
過了30~40分鐘的燉煮，總量大概又回到加水前，這時無論香氣或質地都非常濃郁！想要無顆粒醬汁的也可以在這裡用食物調理機打成泥。
這時可以試味道，太酸加糖、太淡加鹽（我多加了一小撮糖）
now we get a rich and flavorful sauce after 30~40 mins stewing, check the taste and adjust it as you prefer. if you’d like a smooth sauce blend it at this step.
here I add one more pinch of sugar as it’s a bit sour for me.
[13]完成！viola! time to serve!
耶！恭喜完成！煮點義大利麵、撒上帕馬森起司就得到超好吃的紅醬麵了！enjoy!
I really like this simple dish, with just few ingredients you can get this delicious flavorful homemade sauce. it’s very basic yet a good pair with any kind of pasta noodle, or even use it as a base sauce for other kind of meal!
enjoy!
