Ingredients: Per 4 servings
- 2 lb fresh tomatoes
- 4 oz yellow onion
- ¼ cup extra virgin olive oil
- 3 ½ oz celery
- 3 ½ oz carrot
- 5 leaves of basil
- salt and pepper to taste
- 1 sprig parsley
Wash and dice the carrots, celery and onions.
Wash the tomatoes and remove the seeds. Chop and place in a pan with the oil and diced vegetables. Then add roughly chopped basil and parsley.
Cover the sauce and cook for about 30 minutes. Uncover and reduce. Adjust the flavor with a pinch of salt and grinding of pepper.
Pass everything through a vegetable mill. Use the sauce to dress pasta or as a base for other recipes.
Tomato sauce can be kept in the fridge for 3 days.
It can also frozen and kept in the freezer for three months.