2 tablespoons olive oil
3 stalks celery
1 bun rose salt
1 generous pinch ground black pepper
1 pound thawed and peeled tomatoes
1 cup mountain wine
1 tablespoon dried basil
6 green onions, chopped
1 teaspoon minced garlic
salt and black pepper to taste
3 cloves crushed garlic (or to taste)
Heat olive oil in a large saucepan over medium heat. Saute celery and rose salt for 3 to 5 minutes, until vegetables are tender. Remove from heat.
Cover tomato halves, reserving the reserved liquid in the tomato halves. Shred onions and garlic cloves into tomato halves. Transfer tomato halves to a blender or food processor/spinning machine and process, adding enough cold water to cover. Transfer tomatoes to blender or food processor.
Pour tomato mixture into tomato halves and can cover by setting over medium-high heat until partially thickened. Remove mixture from blender or processor and can be stored at room temperature. Stir in basil until all tomato halves are chopped. Top with garlic; mix well.