Tomato Sauce (I)

Recollections and Collections of Northern Italy: Her Recipes and Her Cuisine, 1997

20 minutes — 1 quart tomato sauce

Ingredients

1⁄4	cup	olive oil
1	clove	garlic (chopped)
1	small	onion (chopped)
4	sprig	parsley (chopped)
1⁄4	cup	celery tops (chopped)
		salt
		pepper
28	ounce	can whole tomatoes in puree
		basil (chopped)
2	tablespoon	tomato paste
1⁄2	cup	water

Instructions

In oil: saute garlic, onion, parsley, celery, salt and pepper until onion is golden. Add tomatoes, tomato paste and water. Simmer 10 minutes. Taste for salt and pepper.