Tomato-mushroom sauce

Finely chop the onion (1 piece), carrot (1 piece), and mushrooms (200 g).

Heat the pan and lightly sauté the vegetables with minced garlic (2 cloves), adding salt and pepper to taste. If desired, add Provençal herbs (1 tsp).

When the vegetables become soft, pour in the tomato sauce made from blended and peeled tomatoes (300 g). Stir and simmer on low heat for 15-20 minutes, until the sauce thickens and becomes fragrant.

You can add a little coconut oil (1 tbsp) for richness of flavor.