Categories: Sauces, Vegetables 
      Yield: 1 servings 
  
      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 
  
  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