Greek Tomato Sauce Recipe

Serves 6
Tomatoes are the secret ingredient in this special sauce. Use imported canned Italian plum tomatoes.

• 2 teaspoons grapeseed oil
• 2 onions, chopped
• 2 celery ribs, chopped
• 2 carrots, chopped
• 2 32-ounce cans whole Italian plum tomatoes
• 1 6-ounce can tomato paste
• 1/2 teaspoon ground black pepper
• sea salt to taste
• 1 pound cooked pasta, al dente (still a bit crisp)
• 6 ounces grated Parmesan cheese

Heat olive oil in a large Dutch oven. Add garlic, onions, celery and carrots. Saute until soft. Add the remaining ingredients. With an emulsion blender, puree ingredients together. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, one hour, stirring frequently.