Ingredients

1 tablespoon extra-virgin olive oil

1 carrot, finely diced

1 tablespoon finely diced onion

2 tablespoons finely diced celery

1 teaspoon pimenton (smoked Spanish paprika)

1 28-ounce can Italian plum tomatoes in sauce

salt to taste

Preparation

  1. Heat the olive oil over medium heat in a medium skillet and saute the carrot, onion, celery and pimento for two minutes.

  2. Add the tomatoes and simmer until vegetables are soft and translucent.

  3. Remove from the heat and puree in a food processor or blender until smooth.

  4. Add salt to taste.