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