Passato di Pomodoro

I N G R E D I E N T S
Gallucci’s Extra Virgin Olive Oil	4 TbSp
Chopped Onion	2 Onions
Minced Garlic	3-4 Cloves
Celery Stalks with Leaves, Chopped	2 stalks
Gallucci's San Marzano Tomatoes	2 Cans
Italian Bread, Stale	2 Pieces, no crust
Beef, Chicken or Vegetable StockDivella #14 Linguine	4 Cups
Basil	1/2 Cup
Parsley	2 TbSp
Oregano	2 TbSp

1.	Sauté onions, garlic, and celery in the oil over medium-low heat in a large saucepan, stirring occasionally, until the vegetables are golden (about 20 minutes). Add the tomatoes and salt. Cook on medium, partially covered, until the tomatoes are softened--about 20 minutes. If you think it needs it, add a pinch of sugar to balance acidity.
2.	Tear the bread into pieces in a small bowl and pour in 1 cup of the hot broth. Let it absorb and soften-then mash it with a wooden spoon and scrape into the tomatoes. Pour in the rest of the stock and bring to a boil, stirring well to completely dissolve the bread. Turn the heat to low and simmer for 30 minutes. Add the herbs and simmer for 5-10 minutes. Season to taste.