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Simple Tomato Sauce


  • 0.5 cup Extra Virgin Olive Oil

  • 1 small Onion chopped

  • 2 Cloves Garlic chopped

  • 1 Stalk Celery chopped

  • 1 carrot chopped

  • Sea Salt & freshly ground black pepper

  • 2 32 ounce can crushed Tomatoes

  • 2 dried Bay leaves

  • 4 tablespoons unsalted butter optional


  • 1.

    In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered 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.

  • 2.

    Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

  • 3.

    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.

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