INGREDIENTS

INSTRUCTIONS

If using canned tomatoes, drain the tomatoes in a colander, reserving
their juice. Strain the captured tomato juice to hold back the seeds.
Using your fingers, push out excess seeds from each tomato. Chop the
tomatoes and set aside. If using fresh tomatoes, bring a large
saucepan threefourths full of water to a boil. Slip in the tomatoes
and blanch for 30 to 45 seconds. Drain the tomatoes and immediately
plunge them into cold water. Using a paring knife, lift off the skins
and cut out the tough area around the core of each tomato. Cut the
tomatoes into quarters lengthwise and, using your fingers, push out
the excess seeds. Chop the tomatoes.  In a saucepan over mediumlow
heat, warm 3 tablespoons of the olive  oil, the garlic, and onion
together, and saute until the garlic is  golden and the onion is
translucent, 4 to 5 minutes. Then add the  celery, carrot, parsley, and
basil, and saute until the vegetables  are soft, about 10 minutes.
Press down on the vegetables with the  back of a wooden spoon to
release their flavors. Add the tomato paste  and continue to saute for
3 minutes. Then add the tomatoes and their  juice, cover partially, and
simmer gently until thickened, about 45  minutes. Remove and discard
the garlic cloves and season to taste  with salt and pepper. Remove
from the heat and stir in the remaining  1 tablespoon olive oil. If a
smooth sauce is desired, allow it to  cool somewhat. Position a food
mill over a clean saucepan and pass  the sauce through it, being sure
to press out as much of the pulp as  possible. Place over medium heat
just long enough for the sauce to  heat through, about 3 minutes.
Remove from the heat and stir in the  remaining 1 tablespoon olive oil.
Yield: approximately 2 cups  Note: This recipe is sufficient for
saucing 1 pound of pasta.  Ahead of time note: The sauce can be made 4
to 5 days in advance of  using and stored tightly covered in the
refrigerator, or it can be  frozen for up to 3 months. Whether storing
it in the refrigerator or  freezer, leave out the remaining 1
tablespoon olive oil. Stir it into  the sauce after reheating. Recipe
By     :CHEF DU JOUR SHOW #DJ9212  Posted to MC-Recipe Digest V1 #265
Date: Mon, 28 Oct 1996 08:56:25 -0500  From: Meg Antczak
<meginny@node1.frontiernet.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 201
Calories From Fat: 31
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 995.7mg
Potassium: 2010.6mg
Carbohydrates: 38.6g
Fiber: 23.5g
Sugar: 7.2g
Protein: 18.8g