Ingredients

The following ingredients have 7 Servings
  • 1/2 cup extra-virgin olive oil
  • 1 small onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 stalk celery (chopped)
  • 1 carrot (chopped)
  • 1 tsp kosher salt (plus more to taste)
  • 1/2 tsp 
freshly ground black pepper (plus more to taste)
  • 2 cans crushed tomatoes (28-ounce)
  • 4 to 6 basil leaves
  • 2 bay leaves
  • 1-4 tbsp unsalted butter (optional)

Instruction

  • In a large pot, heat oil over medium high heat. Add onion and cook for 5-8 minutes, until sweating.
  • Add celery and carrots and season with the salt and pepper. Saute until all the vegetables are soft, about 8-10 minutes.
  • Add the garlic and cook another 2 minutes.
  • Add tomatoes, basil, and bay leaves and simmer, covered, on low heat for 1 hour.
  • Before blending, remove bay leaves. If using a food processor, add half the tomato sauce into the bowl of a food processor and process until smooth. Continue with remaining tomato sauce.
  • If using an immersion blender (possibly the best device ever!), just blend the sauce right there in the pot.
  • Once sauce is completely pureed, return to the pot. Add additional salt or pepper as desired. Add unsalted butter, 1 tablespoon at a time, to round out the flavors. (I usually wind up adding about 2 tablespoons). The butter will cut some of the acidity of the tomatoes.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.