Slip the peels off the tomatoes, cut off the stem end, and cut in half. Scoop out the seeds and dice with a sharp knife. Cook the onion, garlic, celery, basil, and parsley in the olive oil until all vegetables are soft and the onion is translucent, about 10 minutes over medium-low heat. Taste for salt, adding some if needed, and serve hot. Makes about 2 cups.
Some experts suggest straining the sauce.
This is a great sauce to use with beef and poultry. Place them in a saucer, and bathe with the lemon juice. Makes about 1 cup. This sauce is usually used for boiled fish and meat. Place in a blender, add the parsley, garlic, anchovy, and a pinch of salt and pepper.