-
1
Place 1 cup basil leaves in colander, rinse with boiling water and drain immediately.
-
2
In a blender or food processor, place whole basil leaves, 1/4 cup of the olive oil, pine nuts, and 1/4 cup water.
-
3
Blend at medium speed until smooth and set aside.
-
4
Dip tomatoes in boiling water and place in colander.
-
5
When cool, slip skins off, then squeeze juice out over a bowl.
-
6
Reserve juice.
-
7
Cut tomatoes into quarters and scoop out seeds (for a more astringent sauce, leave seeds in).
-
8
Chop tomatoes coarse and add to juice.
-
9
In large dutch oven over medium heat, cook celery, onion and garlic in 1/4 cup of olive oil until onion is translucent and celery is soft.
-
10
Add tomatoes and tomato paste, bring to boil and reduce and simmer over low heat, partly covered, for two hours.
-
11
Stir every 15 minutes and each time drizzle in 1 tablespoon olive oil until remaining cup is used.
-
12
Preheat oven to 350 degrees.
-
13
After sauce has simmered two hours, stir chopped basil, parsley and oregano into tomato sauce.
-
14
Add chili, vinegar and brown sugar.
-
15
Transfer pot to oven and continue cooking, covered, for 1 1/2 hours.
-
16
Season with salt and pepper and remove parsley.
-
17
Before serving, swirl in 1 tablespoon per portion of basil puree.
