Basic vegetarian tomato sauce
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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