Pomarola

28 ounces canned plum tomatoes
2 cloves garlic, minced
1 stalk celery, chopped
1 small carrot, chopped
1/2 small onion, chopped
1 tablespoon dried parsley
1/4 teaspoon red chili flakes
3 tablespoons olive oil
5 sage leaves, chopped
salt and pepper

1. Heat olive oil in a large sauce pan over medium heat and add the garlic, celery, carrot, onion and chili flakes, cooking until softened.
2. Stir in the tomatoes and continue cooking until liquid has been reduced by half.
3. Process sauce in a food processor or with a hand blender, then stir in parsley and sage and season with salt and pepper to taste.

Makes 8 servings