Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Carrot
1 Celery stalk
1 Onion
1 tb Chopped parsley
5 Basil leaves
1/3 c Olive oil
35 oz Drained canned plum tomatoes
1/2 ts 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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