Basic Vegetarian Tomato Sauce

• 1 each carrots
• 1 each celery stalk
• 1 each onions
• 1 tablespoon parsley leaves chopped
• 5 each basil leaves, fresh
• 13 cup olive oil
• 35 ounces italian plum (roma) tomatoes drained canned
• 1/2 teaspoon salt
• 1 x black pepper to taste, freshly ground

1. You can substitute fresh tomatoes in this recipe.
2. Remember 1 pound of fresh equals 1 cup of canned.
3. Finely chop together the carrot, celery, onion, parsley and basil, or pulse them in a food processor.
4. Warm the olive oil in a large skillet.
5. Saute the chopped vegetables for 10 minutes, stirring often.
6. Puree the tomatoes through a food mill into the pan.
7. Add the salt and several grindings of pepper.
8. Bring to a simmer and cook, partly covered, over very low heat, for 2 hours.
9. Pass the finished sauce through the medium blade of the food mill.
10. Makes 3 Cups

carrots, celery stalk, onions, parsley, basil, olive oil, italian plum, salt, black pepper

Taken from recipeland.com/recipe/v/basic-vegetarian-tomato-sauce-4331 (may not work)