Garlic & Rosemary Pasta Sauce
Ingredients
- 4 large tomatoes (Bay Produce work well)
- 1 pint sungold tomatoes
- 8-10 roma tomatoes
- 2 jalapenos (I leave the seeds in)
- 1 pepperoncini
- 1 yellow bell pepper ¼-½" dice
- 1 red bell pepper ¼-½" dice
- 4 carrots ¼-½" dice
- 1 large yellow onion ¼-½" dice
- 3 celery stalks
- 5 sprigs of rosemary
- garlic , as much as you want (I use about ½ C finely chopped)
- 1-2 T olive oil
Instructions
- Chop the carrots, peppers and onion. Finely chop the garlic and hot peppers. Sauté this mixture in a large stock pot in olive oil for 10-15 minutes, stirring occasionally. While this is sautéing, dice the tomatoes. Add the tomatoes to the stockpot. Bring mixture to a boil then reduce heat to a simmer. Add the celery stalks and rosemary (bundling the rosemary and celery make for easy removal later). Simmer mixture for 2-4 hours. When ready to serve, remove rosemary and celery. Serve over noodles, polenta or whatever is handy! Add meat if desired.