Big Batch Tomato Sauce Recipe

Published: April 22, 2011

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

Ingredients

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
1	tsp salt
1	tsp sugar
½	tsp pepper
1	bay leaf
2	cans (28 oz) plum tomatoes, chopped
1	can (5½ oz) tomato paste
¼	cup finely chopped fresh parsley

Directions

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.