Fresh Tomato Sauce

Over the summer, my husband planted some herbs in a few pots and an early girl tomato plant in one large planter (we don't have a yard). Now that fall is here, the basil plant is almost gone, so is the Italian parsley and the tomatoes... why? I made a delicious, savory and very fresh tomato sauce from scratch. It was such a wonderful feeling using plants we've cultivated and grown.

The resulting tomato sauce became a great vehicle for other sauces, much like stock to a demi-glace.

Here is my recipe for a basic tomato sauce:

6-7 medium sized ripe tomatoes, diced

3 cloves garlic, sliced

1 medium onion, diced

1 stalk celery, sliced

3-4 c prepared chicken or vegetable broth

bouquet garni of fresh basil, bay leaves, fresh italian parsley, thyme, organo

1 TB extra virgin olive oil

In a medium-sized sauce pan, heat oil. Add onion and garlic. Sauté until wilted. Add celery. Cook until slightly translucent.

Add tomatoes. Pour broth until tomatoes are just covered. Bring to a boil then lower to a simmer. Put bouquet garni and cover pan. Simmer for about 30-40 minutes.

Once the tomatoes are falling apart and the sauce is cooked, transfer to a food mill. If you don't have a food mill (you really should get one; just check out the flea market or Goodwill), use a food processor and strain through a sieve.

Season the sauce to taste.

This sauce is a great vehicle for other tomato-based sauces. It's fresh, vibrant and, best of all, it didn't come out of a can.