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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Great for pasta and the like. From Giada. Ingredients:
1/2 cup extra virgin olive oil |
1 small onion, chopped |
2 garlic cloves, chopped |
1 stalk celery, chopped |
1 carrot, chopped |
sea salt & freshly ground black pepper |
2 (32 ounce) cans crushed tomatoes |
2 dried bay leaves |
4 tablespoons unsalted butter (optional) |
Directions:
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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