Provencal Sauce
1/4 cup olive oil
6 cloves garlic
1/2 cup onion, very finely diced
1/3 cup celery, very finely diced
1/2 teaspoon dried oregano
1/4 cup fresh flat leaf parsley, very finely chopped
1/2 teaspoon dried basil
10 to 12 whole plum tomatoes, peeled, seeded and chopped into 1/4-inch pieces
1 cup tomato juice (out-of-season substitute 3 cups canned
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