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