(Tomato sauce, Piedmont-style - Traditional recipe)

1 kg (1,1lb) ripe but firm tomatoes
2 hot red peppers
Bunch of fresh parsley
1 stalk of celery
2 tablespoons mustard
1 glass of vinegar
Salt

Time:
preparation: 30 minutes
cooking: at least 90 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 41 (kCal) - 170 (kJ)
Protein: 2.4 (g)
Total fat: 0.8 (g)
Total carbohydrate: 6.4 (g)
Sugars: 6.2 (g)

Boil the tomatoes for a minute to peel them better. Clean and wash parsley and celery. Chop finely the tomato pulp, celery and parsley all together. 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.

Note

- Serve this sauce with boiled meat. It's good also cold; we used it for preparing a tasty rice salad.
- If you have no ripe tomatoes, you can also use canned peeled tomatoes.

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(Tomato sauce, Piedmont-style - Traditional recipe)

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