Bagnet Ross (Piedmontese Tomato Sauce)
Speciality of the Restaurante Cuculo, Torino, Piemonte, Italia as noted on the clipping in my grandmother's recipe box.
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READY IN: 1hr 55mins
YIELD: 5-8 cups sauce
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄4lbs ripe but firm tomatoes
- 2hot red peppers
- 1bunch fresh parsley
- 1stalk celery
- 4tablespoons dry mustard
- 1 1⁄2cups vinegar
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DIRECTIONS
- 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.
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