Tomato Sauce

By DigitalChef

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium onion, roughly chopped
• 3 cloves garlic, roughly chopped
• 2 stalks celery, roughly chopped
• 2 carrots, roughly chopped
• 2 (32 ounce) cans crushed tomatoes (or tomato puree)
• 2 tablespoons unsalted butter (optional)

Details

Servings 6

Preparation

Step 1

Using a food processor, mince the onions, garlic, celery, and carrots. Heat a large pot. Drizzle the extra-virgin olive oil into the pot. Add the onion, garlic, celery, and carrots; sauté until soft and translucent, about 5 to 10 minutes. Add tomatoes; simmer uncovered on medium-low heat for 15 minutes. Check for seasoning. If the sauce is still acidic, add 1 tablespoon unsalted butter at a time to round out the flavors.

Place 1 1/2 cups of sauce in a blender or food processor. Process until smooth. Repeat with remaining sauce (reserving 1 cup of sauce).

Notes:
• For freezing, allow to cool. Pour 1-2 cup portions in freezer bags. This will freeze up to 6 months.
• Sauce is also great for canning.