Big Batch Tomato Sauce PRINT
- YIELD: 7 cups
- PREP TIME: 15 min
- COOK TIME: 40 min
Handy to have a few containers of this in the freezer for quick meals
|1||TBSP olive oil|
|1||medium onion, finely chopped|
|2||medium carrots, peeled and finely chopped|
|1||stalk celery, including leaves, finely chopped|
|4||cloves garlic, finely chopped|
|1||TBSP dried basil|
|1½||tsp dried oregano|
|2||cans (28 oz) plum tomatoes, chopped|
|1||can (5½ oz) tomato paste|
|¼||cup finely chopped fresh parsley|
In a Dutch oven, heat oil over medium-high heat.
Add onion, carrots, celery, garlic, basil, oregano, salt, sugar, pepper and bay leaf; cook, stirring often, for 5 minutes or until vegetables are softened.
Stir in tomatoes, tomato paste and 1 tomato-paste can of water. Bring to a boil; reduce heat and simmer, partially covered, for 35-40 minutes, stirring occasionally, until slightly thickened. Remove bay leaf; stir in parsley. Let cool; pack into containers and refrigerate or freeze.