Very Tomato Sauce

Preparation

1. Step 1

   Place 1 cup basil leaves in colander, rinse with boiling water and drain immediately. In a blender or food processor, place whole basil leaves, ¼ cup of the olive oil, pine nuts, and ¼ cup water. Blend at medium speed until smooth and set aside.

2. Step 2

   Dip tomatoes in boiling water and place in colander. When cool, slip skins off, then squeeze juice out over a bowl. Reserve juice. Cut tomatoes into quarters and scoop out seeds (for a more astringent sauce, leave seeds in). Chop tomatoes coarse and add to juice.

3. Step 3

   In large dutch oven over medium heat, cook celery, onion and garlic in ¼ cup of olive oil until onion is translucent and celery is soft. Add tomatoes and tomato paste, bring to boil and reduce and simmer over low heat, partly covered, for two hours. Stir every 15 minutes and each time drizzle in 1 tablespoon olive oil until remaining cup is used.

4. Step 4

   Preheat oven to 350 degrees. After sauce has simmered two hours, stir chopped basil, parsley and oregano into tomato sauce. Add chili, vinegar and brown sugar. Transfer pot to oven and continue cooking, covered, for 1½ hours. Season with salt and pepper and remove parsley. Before serving, swirl in 1 tablespoon per portion of basil puree.