Bagnet Ross (piedmontese Tomato Sauce)

Total Time: 1 hr 55 mins Preparation Time: 20 mins Cook Time: 1 hr 35 mins

Ingredients

• 1 1/4 lbs ripe but firm tomatoes
• 2 hot red peppers
• 1 bunch fresh parsley
• 1 stalk celery
• 4 tablespoons dry mustard
• 1 1/2 cups vinegar

Recipe

• boil the tomatoes for a minute to peel them better.
• clean and wash parsley and celery.
• chop finely the tomato pulp, celery and parsley.
• pour the chopped vegetables in a pan together with the mustard and vinegar.
• season to taste with salt, stir with a wooden spoon and cook, half-covered, for at least 90 minutes over a very low heat.
• at the end purée all the cooked vegetables or blend them.