Possum’s Recipe Book

Salsa Sauce

2 cloves garlic
1 small carrot
1 stalk celery
400g peeled tomatoes –(can use tinned tomatoes)
4 basil leaves
Dash olive oil
Aromatic salt (see below)
Put onion, carrot, celery and garlic in the bowl of a hand blender and 
chop roughly.
Heat oil in a saucepan and add tomatoes, basil, chopped vegetables.
Stir briefly and cover with  a lid.
When the sauce begins to boil turn down to simmer slowly for about an hour.
Stir occasionally with a wooden spoon to prevent it sticking on the 
bottom of the saucepan.
Use hand blender to chop mixture until smooth.
Put into sterilised jars.
Keep in refrigerator until needed.