Tangy Tomato Sauce
|Onion||1 Small, finely chopped|
|Stalk celery||1 , finely chopped|
|Carrot||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Olive oil/Salad oil||6 Tablespoon|
|Canned tomatoes||1 Pound (1 Can)|
|Chopped basil leaves/1 teaspoon dry basil||1 Tablespoon|
|White pepper||To Taste|
In a wide frying pan over low heat, cook onion, celery, carrot, and garlic in oil for 15 minutes.
Coarsely chop tomatoes, then add to pan with their liquid, as well as basil and salt and pepper to taste.
Simmer, covered, for 30 minutes.
Remove about 3/4 cup of the sauce and puree it in a food processor or blender; return puree to sauce.
Reheat to serve.