But what is your recipe?
My ‘recipe’ is 20 tomatoes (now I peel them), 2 celery stalks with leaves, whole, 5 cloves fresh garlic, 2-3 bell peppers, one jalapeno, de-seeded.
Brown garlic, bell & jalapeno peppers in olive oil. Then add tomatoes, celery and 4-5 cubes of chicken bouillion...
Slow cook one hour, put in fridge, cook again next day. Pour a little Merlot in, just for fun.
Get the best pasta you can find, I get the cappellini from Whole Foods.
Enjoy!!!
And thanks again to everyone for the help with the skins...