Ingredients Jump to Instructions ↓

  1. 1/2 cup extra-virgin olive oil

  2. 1 small onion , chopped

  3. 2 cloves garlic, chopped

  4. 1 stalk celery, chopped

  5. 1 carrot , chopped Sea salt and freshly ground black pepper

  6. 2 (32-ounce) cans crushed tomatoes

  7. 4 to 6 basil leaves

  8. 2 dried bay leaves

  9. 4 tablespoons unsalted butter, optional

Instructions Jump to Ingredients ↑

  1. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes , basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor . Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.


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