Begin by blanching the tomatoes until their skins will just fall off,
then plunge in cold water and leave set.
After 10 minutes remove tomatoes from the water and remove skins. Tomatoes
should be firm. Remove seeds and fine chop.
In a large skillet heat the olive oil. When the oil is hot, sauté garlic
until aromatic, then add vegetables and cook until translucent. Remove from heat and store
in a cullander. Saute, in the same skillet, the sausage until browned. Reintroduce
the veggies and the finely chopped tomatoes and finally the tomato paste.
Using medium heat, bring to low boil and stir. After about 3 minutes add
sugar, bay leaves, parsley, basil and any water needed. After 2 minutes lower heat and
allow to simmer for approximately 3 hours, stirring occasionally.
Serve over pasta with bread. A salad may be added. |
