Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: 6 cups
User Rating:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
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.
Tonie's tried and true Recipes
- Appetizers (10)
- Beef (21)
- Beverages (10)
- Breads and Desserts (66)
- Breakfast (13)
- Casserole (5)
- Clean Eating Dessert (1)
- Clean Eating Soup (1)
- Lamb (4)
- Odds and Ends (27)
- Pasta (26)
- Pasta and Rice (8)
- Pork (17)
- potatoes (6)
- Poultry (19)
- Rice (5)
- Salads (36)
- Salsas and Sauces (12)
- Seafood (52)
- Soups (49)
- Vegetable (47)
No comments:
Post a Comment