Yield: 1 servings
|1 \N||Celery stalk|
|1 tablespoon||Chopped parsley|
|5 \N||Basil leaves|
|⅓ cup||Olive oil|
|35 ounces||Drained canned plum tomatoes|
|\N \N||Freshly ground black pepper|
You can substitute fresh tomatoes in this recipe. Remember 1 pound of fresh equals 1 cup of canned. FINELY CHOP TOGETHER the carrot, celery, onion, parsley and basil, or pulse them in a food processor.
Warm the olive oil in a large skillet. Saute the chopped vegetables for 10 minutes, stirring often. Puree the tomatoes through a food mill into the pan. Add the salt and several grindings of pepper.
Bring to a simmer and cook, partly covered, over very low heat, for 2 hours. Pass the finished sauce through the medium blade of the food mill. Makes 3 Cups