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|Source: From Asparagus to Zucchini 3rd ed.
- 1 TB butter
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 quarts tomatoes, with juice
- pinch of sugar
- ½ c. fresh basil
- salt, pepper, and grated Parmesan cheese to taste
- Heat butter in skillet. Saute garlic, carrots, and celery. Add tomatoes and simmer 20 minutes.
- Add sugar, basil, salt, and pepper; simmer 5-10 minutes longer. Top with Parmesan cheese.
From September 11, 2009 Fox & Fawn Farm Newsletter
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