| 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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