Ingredients

The following ingredients have 8 Servings
  • 2 Tablespoons olive oil
  • 1 cup carrots (diced (~2-3 carrots))
  • 1 cup celery (diced (~3 stalks))
  • 2 cups yellow onion (diced (~1 medium))
  • 4-5 cloves garlic (finely chopped)
  • 2 teaspoons fine sea salt (or to taste)
  • Dash red pepper flakes (optional)
  • Freshly ground black pepper (to taste, optional)
  • 1/2 teaspoon granulated sugar
  • 1/3 cup red wine or vegetable stock
  • 2 28-ounce cans San Marzano peeled whole tomatoes
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried basil

Instruction

  • In a large dutch oven or non-reactive stockpot, heat olive oil over medium heat. Add carrots, celery, and onion. Cook for 3-4 minutes until tender, stirring occasionally.
  • Add garlic, salt, sugar, and red pepper flakes, cook for 1-2 minutes. Deglaze pan with wine (or stock) and let cook until reduced by half, approximately 3-4 minutes.
  • To prep the tomatoes, hand crush the whole peeled tomatoes in a separate bowl, removing any hard stems (you can also do this over the pot for ease). Add the hand-crushed tomatoes into the stockpot. Stir in dried oregano and basil. Reduce the heat to low or medium low so the sauce is at a simmer, then cover and simmer for 30 minutes. Uncover and continue simmering for 30 more minutes, stirring occasionally. Test salt level and add according to taste.
  • Remove the sauce from the heat, and use an immersion blender to carefully blend the sauce until smooth or desired texture is reached. If using a regular blender, carefully transfer the sauce and vent the top knob to allow steam to escape.
  • Use the sauce immediately with your favorite recipes, or let cool and store. Place any leftovers in an airtight container in the fridge for up to 4-5 days. If freezing, let the sauce cool completely in a glass jar (or Souper Cubes), leaving approximately 1 inch at the top for expansion. Cover, and place in freezer. Thaw in the refrigerator, microwave, or on the stovetop.