Simple Tomato Sauce

from Giada DeLaurentis, use this sauce when making Turkey Meatballs and Penne

• Ready In: 1 hr 35 mins
• Yields: 6 cups

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
•  fresh 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, heat oil over medium high heat.
2. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.
3. Add celery and carrots and season with salt and pepper.
4. Saute until all the vegetables are soft, about 5 to 10 minutes.
5. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
6. Remove bay leaves and check for seasoning.
7. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
8. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce, or use an immersion blender.
9. 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.