2Kg of San Marzano Tomatoes (Roma/Plum tomatoes)
2 cloves of Garlic
1 stick of celery
1/2 cup olive oil
1/2 cup of basil leafs or a tbsp dried oregano
-Wash and cut a X on the bottom of the tomatoes. (This will help to peel easy the skin);
-In a boiling pot with just water, add the tomatoes for about 1 minute;
-Take the tomatoes out and peel them.
-Cut the tomatoes in half and take the seeds out.
-Using a blender, make all the tomatoes into a juice (if you would like a chunky sauce, juice a half and cut the other tomatoes in pieces);
-Using a big pot, cook the tomatoes with 1/4 cup of olive oil until reduces at list 1/3 of the pan.
-In another pan, sauté the garlic, onion, celery and carrots with 1/4 cup of olive oil. Add to the sauce and let cook for at list 30 minutes;