Serves: 6
Total Calories: 164

4 pounds ripe plum tomatoes, peeled, seeded, and chopped
1 medium carrot, chopped
1 medium onion, chopped
1 rib small celery, chopped
salt to taste
6 fresh basil leaves, torn into small pieces
1/4 cup extra-virgin olive oil

1 In a large, heavy saucepan, combine the tomatoes, carrot, onion, celery, a pinch of salt, and basil. Cover the pot and cook over medium heat until the mixture comes to a simmer. Uncover and cook, stirring occasionally, 20 minutes or until the sauce is thickened.

2 Let cool slightly. Pass the sauce through a food mill or puree it in a food processor or blender. Reheat gently and taste for seasoning. Stir in the oil. Serve hot. Can be made ahead and stored in a tightly sealed container in the refrigerator up to 5 days or in the freezer up to 2 months.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 164
Calories from Fat: 80

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