Bagnet Ross (Piedmontese Tomato Sauce) - cooking recipe

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

Preparation

Boil the tomatoes for a minute to peel them better.
Clean and wash parsley and celery.
Chop finely the tomato pulp, celery and parsley.
Pour the chopped vegetables in a pan together with the mustard and vinegar.
Season to taste with salt, stir with a wooden spoon and cook, half-covered, for at least 90 minutes over a very low heat.
At the end puree all the cooked vegetables or blend them.