Photo by

  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup olive oil

  • 1

    small onion, finely chopped

  • 1

    garlic clove, finely chopped

  • 1

    celery stalks, finely chopped

  • 1

    carrots, peeled and finely chopped

  • Salt and pepper to taste

  • 8

    roma tomatoes, chopped (or a 32-ounce can crushed tomatoes)

  • 2

    dried bay leaves


In a large pot, heat the oil over a medium-high heat. Add onion and garlic and saute until the onions are translu­cent, about 10 minutes. Add the celery, carrots and 3/4 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncov­ered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Remove from heat and blend in a blender. Season the sauce with more salt and pepper, to taste.


Facebook Conversations