Tomato Sauce

This rich, savory tomato sauce can be used to stuff omelets. It also can be served over pasta with or without the addition of meat or shellfish. It's a good base for pizza. It can be used as a topping for white fish or meat patties as well as for reheating leftover pot roast. Makes about 3 1/2 cups

1 c celery garlic 2-3 carrots 1/2 onion 1/8 lemon 1 green pepper 1/2 c parsley 4 T butter		Saute 1 cup finely chopped celery, including leaves 1 large clove garlic, minced 2 - 3 carrots, finely minced 1/2 onion, finely minced 1/8 lemon, finely chopped 1 small green pepper, finely chopped 1/2 cup finely chopped parsley in butter until vegetables are soft but not brown.
2 cans diced tomatoes           in puree 1/2 cup red wine 1/2 cup beef stock 1 teaspoon sugar 1/2 teaspoon oregano 1/2 teaspoon basil salt to taste pepper to taste		Add 2 cans (1 pound each) diced tomatoes in puree, red wine, stock, sugar, oregano, basil, salt and pepper. Simmer, leaving cover partly ajar, 2 to 3 hours to allow flavors to develop and some of the liquid to evaporate. Stir often to prevent sticking. If sauce becomes too thick, add a little more stock. The sauce will be rich and fairly thick. Taste and adjust seasonings.

Alice Blandin