Total Time
50mins
Prep 30 mins
Cook 20 mins

For pastas, lasagnas, anything! From Giada De Laurentiis' show Everyday Italian.

Ingredients Nutrition

Directions

  1. In a large casserole pot or skillet, heat oil over medium heat.
  2. Add the chopped onion and garlic and saute until soft and translucent, or about 5 to 10 minutes.
  3. Add the celery and carrots and season with salt and pepper, I usually go with a large pinch of salt and a whole lot of pepper because I love black pepper, but it is up to your tastes.
  4. Add tomatoes and bay leaves and simmer uncovered on low heat for one hour or until thick.
  5. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add the unsalted butter, 1 tablespoon at a time to round out the flavors.
  6. Add 1/2 of the tomato sauce to the food processor and process until smooth. Continue with the remaining 1/2 of the tomato sauce.
  7. Enjoy!
  8. If not using up all of the sauce at once, allow it to cool completely and then freeze in freezer bags. This can be kept frozen for up to 6 months.

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