- 2 – 3 pounds fresh ripe, red tomatoes (Roma’s and any other variety you like)
- 2 Tbsp. olive oil
- 4 – 5 cloves garlic, minced
- 1/2 onion, diced
- 1 stalk celery with leaves, diced
- 1/2 a carrot, diced
- 1/2 bunch Italian parsley, diced
- 1 tsp. Sea Salt
- 30 basil leaves, minced
- Fill a large, deep pot full of water and bring to a boil.
- Place the tomatoes in and cook them until the outer layers of skin/peel begins to crack.
- In the meantime, in a large fry pan, saute the garlic, onion, celery, and carrots in the olive oil for only a few minutes. Remove from heat.
- Remove the tomatoes from the boiling water as soon as the cracks appear.
- Allow to cool.
- When cool, remove the peel/skin with your hands and remove the green stem area.
- In the fry pan with the sauteed ingredients, squeeze the tomatoes through your fingers into the fry pan to sort of ‘mush them up’.
- Add salt.
- Cook the sauce mixture for about 20 minutes or until your desired level of doneness.
- Add chopped basil and parsley.
- Taste. Taste. Taste.
- Serve over any pasta or in any dish that requires a tomato sauce.
- Freeze in plastic (sorry not glass) containers.
- Or can the sauce per safety instructions for canning/preserving food.