Tomato Sauce

Great for pasta and the like. From Giada.

• Ready In: 1 hr 35 mins
• Serves: 6
• 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 & 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.