Fresh Tomato Sauce

Peel and dice an onion and soften in a couple of tablespoonfuls of olive oil in a thick bottomed saucepan for five minutes or so.

Meanwhile trim and cut the celery into thin slices. Trim and cut the tomatoes into quarters. After five minutes add the celery into the onion and soften for a further five minutes stirring from time to time.

Add the tomatoes and cook for a few minutes using a wooden spatula to break up the tomatoes. Cover and simmer over a low light for twenty to thirty minutes stirring from time to time, until everything is soft.

Use a Mouli Legume on the coarsest blade to reduce the tomatoes etc  Picture  . Note if possible, do not use a blender or mixer, as you want a still slighly coarse texture for the sauce.

Season the sauce with a very little salt to taste. Just before serving chop some Basil leaves and stir into the sauce.