Title: Basil and Tomato Sauce
Categories: Sauce European
Yield: 2 Cups

3	tb	Olive oil
2	md	Onions, thinly sliced
1		Clove garlic, finely minced
3		Stalks celery, chopped
1		Carrot, scraped and sliced
16		Or more fresh basil leaves
		Or 1 ts. dried basil
1	lb	3 oz. can of Italian tomatos
3/4	c	Tomatoe puree
1	c	Water
		Salt to taste
2		Bay leaves
1/2	ts	Oregano

Heat the olive oil in a saucepan and cook the onions and garlic until the onions are wilted and transparent.

Add the remaining ingredients and simmer, partially covered, three to four hours. Put the mixture through a sieve or a food mill and cook one or two hours longer. This sauce is best when it is cooked for a total of 5 hours.

SOURCE: "An Herb and Spice Cook Book", by Craig Clairborne

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