Garden Fresh Spaghetti

My good friend Misty gave me this recipe years ago. We got together one afternoon and went through each others recipe boxes.  It was a lot of fun and I got a bunch of new recipes.  This recipe was one of those recipes.    I have looked at it a ton of times but for some reason I never used it.  Now I am wondering why in the world I would do that to myself.  It is so GOOD and refreshing.

I don't know about you but if I have garden tomatoes I always have way more then I can eat.  We have tomatoes sandwiches, fresh salsa, and BLT's but having a recipe that uses 10 at one time makes me feel like I am getting a better use out of my tomatoes.  Really though this is delicious.  I sure hope you don't make the mistake that I made and not use this recipe for years. 

2 T. Olive Oil
1 large yellow onion chopped
1 med clove garlic, minced
3 small carrots, chopped fine
3 celery stalks, chopped fine
1 T. dry parsley
1 T. dry basil
1 T. chicken bullion
1/4 cup water
10 med. tomatoes

Heat oil in a medium sauce pan with lid.  Add onion and garlic.  saute.  Add carrots and celery.  Stir well.  Add parsley and basil.  dd bullion and water.  Cover and simmer over low heat for 15 minutes or until veggies are tender.   Cool to room temp.  Drop tomatoes into boiling water for 30 seconds.  Remove peel, and chop.  Add to sauce serve over noodles or rice.  ( I think you could add meatballs if you wanted.) Enjoy.