1. Boil the tomatoes for a minute to peel them better. 2. Clean and wash parsley and celery. 3. Chop finely the tomato pulp, celery and parsley. 4. Pour the chopped vegetables in a pan together with the mustard and vinegar. 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. At the end purée all the cooked vegetables or blend them. ---------------------------------------------------------------------------
Nutrition
Ingredients
