Tomatoe Sauce

[Marty (Seppy)]

10 Pounds Tomatoes (plum)
2 Reds onions
3 Stalks of celery
1 Carrots

Dice all above in any size you want. Toss in the onions, celery, and carrots the pot for 5 mins. Add the tomatoes in and cook it down for 5 mins.

2 Peppers (1/4 inch diced)
36 oz Tomato paste
36 oz Water
3 Bay-leaves
1/4 Cup basil (chopped)
1/4 Cup parsley (chopped)
Salt and pepper to taste
Add these to the pot and stir. Bring to a simmer for 1.5 hours. It should be an red orange color look. Puree before you add the peppers.

[lena01]

Tomato sauce (also known as Neapolitan sauce, and referred to in Italy as Napoletana sauce) refers to any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes.
Tomatoes have a rich flavor, high liquid content, very soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux). All of these qualities make them ideal for simple and appealing sauces. The simplest tomato sauces consist just of chopped tomato flesh cooked in a little olive oil and simmered until it loses its raw flavor, and seasoned with salt.
Optionally tomato skins may be scalded and peeled according to texture (especially thicker pelati paste varieties) and tomato seeds may be removed to avoid their bitterness.
Water (or another, more flavorful liquid such as stock or wine) is sometimes added to keep it from drying out too much. Onion and garlic are almost always sweated or sautéed at the beginning before the tomato is added. Other seasonings typically include basil, oregano, parsley, and possibly some spicy red pepper or black pepper. Ground or chopped meat is also common. In countries such as the United Kingdom, Australia, New Zealand, and South Africa, the term "tomato sauce" is used to describe a condiment similar to ketchup.[1] In some of these countries, both terms are used for the condiment.
The use of tomato sauce with pasta appears for the first time in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi, edited in 1790.