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Grano's Tomato Sauce

pasta, sauces

1/4 cup olive oil
1 large onion; chopped
1 cup diced celery
10 pounds plum tomatoes; peeled
2 potatoes; scrubbed
2 carrots; peeled
1 teaspoon salt
1 teaspoon dried oregano
2 large sprigs fresh basil and parsley
1/4 teaspoon pepper

In large heavy saucepan, heat oil over medium-low heat; cook onion and celery, stirring occasionally, for about 6 minutes or until softened. In food processor; process tomatoes in batches until finely chopped; there should be 18 cups. Add tomatoes, potatoes, carrots, salt, oregano, basil and parsley to pan. Bring to boil over high heat, stirring frequently; reduce heat to medium-low and simmer, uncovered, for about 3 hours or until sauce is reduced to 12 cups and is thick enough to coat pasta. Remove and discard herb sprigs; remove potatoes and carrots, and use for another purpose. Add pepper. Taste and adjust seasoning.

Contributor: Canadian Living - September, 1988

Yield: 12 cups

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