Rossana's Recipe Ready Sauce

    I start with the following vegetables which I dice and simmer in the bottom of a pot large enough to hold about half a bushel of tomatoes with about a cup of olive oil.

    Vegetables to use:

    • 6 large red onions
    • 8 leeks
    • 2 heads celery
    • 8-10 red peppers
    • 1 quart basket of fresh chili peppers (optional)
    • 3-4 heads garlic peeled and crushed

    Seasonings (this is a bit more tricky to give measurements for since I usually go "by eye"):

    • salt and pepper to taste (a couple of handfuls of each)
    • fresh basil (usually at least a couple of cups of leaves)
    • fresh oregano (this is more a personal thing, I like to use about the same amount as I use of basil)
    • fresh parsley (about half the amount of basil)

    Let the vegetables all simmer until nicely wilted then add your tomatoes -- which you've already peeled and quartered. Bring it to a boil, add the seasonings, then let it simmer till some of the liquid cooks off. Pour it into sterilized jars and seal. Process in a boiling water bath.

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