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