Tomato Sauce*
2 1/4 lbs ripe tomatoes, or a 28-oz can whole tomatoes
1/2 carrot, finely diced
1/2 stalk of celery, finely diced
1 onion, finely diced
1 clove garlic
6 basil leaves
Coarsely chop tomatoes (reserve the juice if using canned). Warm a bit of olive oil in a skillet over medium heat and add all ingredients except tomatoes, juice and basil. Brown for about 4 minutes until onions and garlic are translucent.
Add tomatoes with juice and half the basil leaves; let simmer for about 30 minutes. (In the meantime, boil some pasta.) Remove sauce from heat and add remaining basil.
Woman's Day 2/1/06