Fine Tastes of Modena

Wash and cut the tomatoes, carrot, celery, onion and put in a large pan. Add the whole clove of garlic, the basil and a little water. Boil over medium heat for one hour, leaving the pan covered. Mix often so that the vegetables don't stick to the pan. When the salsa becomes dense, remove the garlic and basil and pass the sauce through a vegetable mill. Add a pinch of sugar to the sauce to soften the acidity of the tomato. Let cool and then place in the refrigerator.
This recipe may also be used for canning to keep for a later date. When ready to use, heat the sauce with three or four tablespoons of extra virgin olive oil, a sprig of basil and salt and pepper to taste.
Serve with any type of pasta including tortelloni with spinach and ricotta or cappelacci with pumpkin. Be sure to top off with a generous helping of Parmigiano Reggiano aged for 24 or 36 months