Ingredients
The following ingredients have 6 Servings
- 1/4 cup extra virgin olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (chopped)
- 1 stalk celery (chopped)
- 1 carrot (chopped)
- 2 28-ounce cans whole tomatoes (*see Gr8 Note)
- 6-8 basil leaves
- sea salt and freshly ground black pepper
- 4 Tablespoons unsalted butter (optional)
Instruction
- In a large casserole pot, heat oil over medium-high heat.
- Add onion, garlic, celery and carrot and saute until all vegetables are soft, about 6 minutes.
- While the vegetables are cooking, pour the tomatoes into a bowl and crush with your hands. Discard any hard cores or yellow portions.
- Add the hand crushed tomatoes to the vegetable mixture, then tear the basil leaves into the sauce.
- Bring to a low boil then reduce the heat to low. Cover the pot and simmer for 1 hour or until thick.
- Taste for seasoning, add salt and pepper to your taste.
- If sauce is too acidic, add unsalted butter, 1 Tablespoon at a time, to round out the flavor.
- Using an immersion blender, blend the tomato sauce until smooth. (To blend the sauce, a food processor or blender can also be used blending only 1/2 of the sauce at a time.)
