Bagnet Ross (Piedmontese Tomato Sauce)

Ingredients

• 1 1/4 lbs ripe but firm tomatoes
• 2 hot red peppers
• 1 bunch fresh parsley
• 1 stalk celery
• 4 tablespoons dry mustard
• 1 1/2 cups vinegar

Directions

1. 1

   Boil the tomatoes for a minute to peel them better.

2. 2

   Clean and wash parsley and celery.

3. 3

   Chop finely the tomato pulp, celery and parsley.

4. 4

   Pour the chopped vegetables in a pan together with the mustard and vinegar.

5. 5

   Season to taste with salt, stir with a wooden spoon and cook, half-covered, for at least 90 minutes over a very low heat.

6. 6

   At the end purée all the cooked vegetables or blend them.