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Author Notes: My grandmother is 87 years old and still cooks for my entire extended Italo-Australian family. This sauce, though extremely simple,is my absolute favourite. Use fresh, ripe tomatoes and serve with plenty of grated parmesan and you just cannot go wrong. —lamingtonsandlasagna
Serves about 15 people
- 18 ripe tomatoes
- 1 stalk celery, roughly chopped
- 2 carrots, peeled and roughly chopped
- 1 red onion, peeled and chopped
- 1 white onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 3 basil leaves
- pinches bicarb of soda
- olive oil
- Wash the tomatoes and cut out the core. Score them with a deep cross. Place in a large saucepan.
- Over the tomatoes pour a generous amount of olive oil and a sprinkling of salt.
- Add celery, carrots, onions, garlic, basil and bicab. Turn the heat to medium-low and allow to cook, stirring occasionally, until the tomatoes have completely broken down.
- Pass through a mouli and discard the solids. Serve immediately with pasta or bottle to put in the freezer.
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