Recipes

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. Add 1/2 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.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 2 dried bay leaves 4 tablespoons unsalted butter, optional