3 celery sticks, chopped
2 carrots, chopped
2 tablespoons olive oil
2 pounds fresh tomatoes, roughly chopped
1 cup water
salt and pepper to taste
2 tablespoons white vinegar
Small bunch of basil leaves
1/2 cup freshly grated parmesan cheese
16 ounces rice or quinoa pasta, cooked
Combine the celery and carrots in a pan with the olive oil. Cook over medium heat about 10 minutes, until the veggies are soft. Add the tomatoes, and turn up the heat. Add a pinch of salt and pepper, water, and vinegar. Give it a good stir, cover, and bring to a boil. Uncover and simmer for up to 30 minutes, stirring now and then. Once the tomatoes have broken down and the liquid has reduced, add the basil, take the pan off the stove and puree the sauce in a blender. Serve over cooked pasta.
Adapted from "The Extra Energy Diet" (Glamour Magazine, September 2012)
