| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Sauces, Vegetables, Vegetarian | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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