Basic vegetarian tomato sauce

Yield: 1 servings

Measure Ingredient
1 Carrot
1 Celery stalk
1 Onion
1 tablespoon Chopped parsley
5 Basil leaves
⅓ cup Olive oil
35 ounces Drained canned plum tomatoes
½ teaspoon Salt
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

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