Yield: 8 servings
|¼ cup||Olive oil|
|4 \N||Carrots; peeled, diced fine|
|4 \N||Celery stalks; finely diced|
|3 mediums||Onions; finely minced|
|14 larges||Peeled; seeded fresh tomatoes|
|\N \N||(or canned tomato equivalent)|
|½ cup||Finely chopped parsley|
|6 \N||Fresh basil leaves; optional|
|\N \N||Salt and freshly ground pepper|
Heat the oil and butter in a heavy kettle. Cook the carrots, celery, and onions for about 20 minutes, or until very tender. Add the tomatoes, and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil, and season with salt and pepper. Cook a minute or so longer, and serve hot. Serves 8 to 10.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Martha Stewart
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