Ingredients

• 1 tablespoon extra virgin olive oil
• 1 red onion
• 2 cloves garlic
• 30 g butter
• 2 stalks of celery
• 1/3 cup red wine
• 1 teaspoon dried oregano
• 500 ml broth (e.g. chicken or vegetable)
• 2 x 400 g cans diced tomatoes (or 800 g tomato puree/passata)
• salt, pepper, 1 teaspoon sugar
• 2 tablespoons wine vinegar, e.g. from red wine
• optionally you can add: 3 - 4 drops Tabasco and 1 and 1/2 tablespoons ajvar (fried mixed vegetables) from a jar

Preparation

1. In a pot with olive oil, soften the diced onion, add the minced garlic, and sauté together for a moment.
2. Add half the butter and the celery cut into pieces, and sauté for 3 minutes.
3. Add the red wine and simmer for about 5 minutes. Add the dried oregano, broth, and bring to a boil. Simmer for about 5 minutes.
4. Add the tomatoes, season with salt, pepper, sugar, vinegar, and bring to a boil. After 10 minutes of simmering, blend.
5. Add the remaining butter and Tabasco and ajvar if using them, bring to a boil. Remove from heat and serve with grated parmesan and basil.