Tomato Sauce

(Marinara Sauce)

Thom Hackett

Makes:  2 Quarts

Ingredients

˝ 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

Cooking Method

In a large casserole pot, heat oil over medium high heat.

1.      Add onion and garlic and sauté until soft and translucent, about 2 minutes.

2.      Add celery and carrots and season with salt and pepper.

3.      Sauté until all the vegetables are soft, about 5 minutes.

4.      Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick.

5.      Remove bay leaves and check for seasoning.

6.      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.

1.      Process until smooth.

2.      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.