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Grazia Ruffolo's Tomato Sauce

pasta, vegetables

2 pounds ripe plum tomatoes; finely chopped
2 leeks; finely chopped
1 sweet red pepper; chopped
1 stalk celery; chopped
1 onion; chopped
1 large clove garlic; minced
6 sprigs fresh flat-leaf italian parsley; chopped
2 sprigs fresh oregano; chopped; or
2 teaspoons dried oregano
1 teaspoon salt
3 tablespoons olive oil

Grazia's special sauce tastes terrific with anything from eggs to pasta. In large pot, combine tomatoes, leeks, red pepper, celery, onion, garlic, parsley, oregano and salt; simmer, uncovered, over low heat for about 1 hour or until vegetables are tender. Let cool slightly. In blender, purée sauce, in batches, until smooth; return to pot. Drizzle with oil; simmer over medium-low heat for 10 minutes.

Contributor: Canadian Living Magazine - September, 1998

Yield: 4 servings

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