Ingredients
- 12 tomatoes (or use canned)
- 5 tbsp olive oil
- 1 onion
- A stick of celery (dried celery also works)
- Basil to taste
- 2 garlic cloves
- Salt and black pepper
- 1 tbsp sugar
Method
If the tomatoes are fresh, peel and grate them; if canned, check them for skins or hard bits and remove these, then grate the tomatoes. Sauté the finely chopped onion in the olive oil until it softens and starts to turn golden. Add the celery and tomatoes. Stir well and add the salt, pepper and sugar. Cook over medium heat for about 30 minutes, until the sauce thickens. At the end of cooking, add the basil and the finely chopped garlic. Cook for another 5 minutes.
You can use the sauce in all kinds of dishes – pizza, pasta, or with vegetables or seafood. It keeps in the fridge for about 3–4 days.
