Bagnet Ross (Piedmontese Tomato Sauce)

Submitted by Member 610488

"Speciality of the Restaurante Cuculo, Torino, Piemonte, Italia as noted on the clipping in my grandmother's recipe box."

 

• Ready In: 1hr 55mins
• Ingredients: 6
• Yields: 5-8 cups sauce

ingredients

• 1 1⁄4 lbs ripe but firm tomatoes
• 2 hot red peppers
• 1 bunch fresh parsley
• 1 stalk celery
• 4 tablespoons dry mustard
• 1 1⁄2 cups vinegar

directions

1. Boil the tomatoes for a minute to peel them better.
2. Clean and wash parsley and celery.
3. Chop finely the tomato pulp, celery and parsley.
4. Pour the chopped vegetables in a pan together with the mustard and vinegar.
5. Season to taste with salt, stir with a wooden spoon and cook, half-covered, for at least 90 minutes over a very low heat.
6. At the end purée all the cooked vegetables or blend them.