Big-Batch Tomato Sauce

By bakers_delight85

Ingredients

• 2 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 leaves
• 1 1/2 tsp. dried oregano leaves
• 1 tsp. salt
• 1 tsp. granulated sugar
• 1/2 tsp. freshly ground black pepper
• 1 bay leaf
• 2 cans (28 ounces) plum tomatoes, including juice, chopped
• 1 can (5 1/2 ounces) tomato paste
• 1/4 cup finely chopped fresh parsley

Preparation

Step 1

In a Dutch oven or large saucepan, 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 with juice, tomato paste and 1 tomato-paste can of water. Bring to a boil; reduce heat and simmer, partially covered, for 35 to 40 minutes, stirring occasionally, until slightly thickened. Remove bay leaf; stir in parsley. Let cool; pack into containers and refrigerate or freeze.