Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Carrot |
| 1 \N | Celery stalk |
| 1 \N | Onion |
| 1 tablespoon | Chopped parsley |
| 5 \N | Basil leaves |
| ⅓ cup | Olive oil |
| 35 ounces | Drained canned plum tomatoes |
| ½ teaspoon | Salt |
| \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