Ingredients

The following ingredients have 4 Servings
  • 1 medium onion (peeled and quartered)
  • 2 stalks of celery (cleaned and cut into chunks)
  • 2 medium carrots (peeled and cut into chunks )
  • 3 tablespoons olive oil
  • 3 cloves of garlic (finely chopped)
  • 56 oz crushed tomatoes ((four 14oz/400g cans or two 28oz cans))
  • 1 good handful fresh flat-leaf parsley (chopped)
  • 1 good handful fresh basil (chopped)
  • Salt and Pepper (to taste)

Instruction

  • Add the onion, carrots, and celery and to a food processor and chop them into small pieces.
  • Heat 2 tablespoons of the olive oil in a large saucepan on medium heat and saute the onion, celery, and carrots until they are soft and no liquid is being released from them.
  • In the middle of the softened vegetables, form a well, and add the remaining olive oil, followed by the garlic.  Allow the garlic to brown slightly (being careful not to let it burn).
  • Mix in the tomatoes and herbs.
  • Add seasoning, bring to a boil, lower the heat, and simmer for 30 minutes.  
  • If you like a thinner sauce you can add it to the food processor and puree into your desired consistency or if you like a thicker sauce, skip this step.