Amount
Ingredient
Preparation



1
each
carrot





1
each
celery

stalk



1
each
onion





1
tablespoon
parsley

chopped



5
each
basil

leaves, fresh



1/3
cup
olive oil





35
ounces
plum tomatoes

drained canned



1/2
teaspoon
salt





1
x
black pepper

to taste, freshly ground

 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 1 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