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Chunky Marinara

Here's a great way to use up all those tomatoes from your garden. It can also be made with canned tomatoes with great success.

1/2 cup olive oil
1/2 stick unsalted butter
1 cup minced onion
1 cup minced celery
1/2 cup minced carrots
3 cloves garlic, minced
4 pounds fresh tomatoes
1 T. chopped basil
2 T. chopped parsely
1 T. chopped oregano

Melt butter with olive oil in large stock pot. Stir in onions, celery, carrot and garlic and saute until tender.

Meanwhile, using a large pot of boiling water, score an "x" on the bottom of each tomato, drop them into the hot water for 30 seconds, remove and run over cold water. The "x" should help you peel the tomatoes very easily now. Slice all the tomatoes in half and remove seeds with a spoon. Add tomatoes to veggies saute.

Cook over medium-low heat for a solid hour, occationally breaking the tomatoes down with a utensil (but they should break down on their own).

Stir in fresh herbs and salt and pepper to taste. Yields one quart. Serve with pasta of your choice.

Chunky Tuna Marinara

Once sauce is done, drain a large can of high-quality tuna fish and stir into sauce. Cook for 5 more minutes and serve.

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