Tomato Sauce

Preparation Time: 90 min

Yield: Nine 3/4 cup servings

Clean and quarter 24 plum tomatoes.

Heat in large pot:

1/2 cup olive oil

chives or one chopped green onion

3 carrots diced

2 stalks of diced celery

1/3 of a green pepper with skin and tough parts removed

Heat for 3 min on high

Add tomatoes.

Stir to prevent burning and

slowly reduce heat as tomatoes liquify.

Bring to simmer.

Add: pinch of basil

1/8 tsp pepper

1 tablespoon brown sugar.

Simmer uncovered for 45 minutes.

Put through strainer and discard solid material.

Return liquid to pot and add 1 5.5 oz can your favourite tomato paste.

Simmer until thickened to desired consistency.

Taste and add more sugar as necessary to counteract basil which sometimes becomes overpowering as the sauce is reduced.

Eat fresh with pasta or freeze in individual 3/4 cup servings for quick meals.

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