Simple Tomato Sauce
- 1/2 cup extra-virgin olive oil
- 1 small onion chopped
- 2 garlic cloves chopped
- 1 celery stalk chopped
- 1 carrot chopped
- Sea salt to taste
- Freshly-ground black pepper to taste
- 2 cans crushed tomatoes - (32 oz ea)
- 2 dried bay leaves
- 4 tablespoons unsalted butter (optional)
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered 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 1/2 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.
This recipe yields 6 cups.