Tomato Sauce. No. 1
Mince a quarter of an onion, half a stalk of celery, a few leaves of sweet basil, and a bunch of parsley, up fine. Add half a cupful of pure olive oil, a pinch of salt and one of pepper, and cut eight or nine tomatoes into slices. Boil until the sauce is as thick as cream, stirring occasionally, then strain through a sieve and serve. Eight or nine tablespoonfuls of conserve can be used instead of fresh tomatoes.