Sugo di Pomodoro alla Fiorentina

(Florentine Tomato Sauce)

Serves 6, 60 minutes

Ingredients
2 lb fresh ripe organic Roman tomatoes
1 large red onion
1 large stick celery
1 large carrot
1 handful fresh basil leaves
½ c extra-virgin olive oil (high quality not required)
2 tsp salt
1 c boiling water, used to boil tomatoes
Preparation
Place the tomatoes into a pot of boiling water, and boil for five minutes until the skins are
beginning to fall off. Drain the tomatoes (but do not dispose of the water), remove the skins,
cut them in half, and remove the seeds. Finely chop the onion, celery and carrot, and tear
the basil leaves roughly with your fingers. Place the tomatoes, onion, celery, carrot, basil,
olive oil, salt, and water in a large pot and simmer for thirty minutes, and serve.