Chop the shallot and sauté it in a pan for a few minutes with a drizzle of extra virgin olive oil. Add the frozen vegetables, flavor and add the tomato puree and olives; cook for about 30 minutes, adding water if necessary. Deglaze with apple cider vinegar, add brown sugar, adjust salt and pepper, top with chopped basil and a drizzle of extra virgin olive oil, serve.

Ricetta e foto realizzata da Tiziana Molti food blogger e food photographer autrice del blog "l'ombelico di Venere”