Italian Tomato Sauce

Name: Italian Tomato Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2-4 uses
Ingredients: 2 (28 ounce) cans san marzano crushed tomatoes; 4 bay leaves; 1 cup shredded carrot; 1/4 cup olive oil; 1/2 cup finely diced celery; 1 small onion, finely diced; 4 garlic cloves, finely diced; 1/2 teaspoon crushed red pepper flakes (optional); 1 tablespoon salt (to taste); 1/2 cup water

(1)

Recipe by Joanne

I got this recipe from Lidia Bastianich's cookbook. It's a great recipe, the only change I made was I added garlic (my favorite ingredient). You can make this ahead and freeze it. So much better than jar sauce! If you cannot get San Marzano tomatoes, I recommend Colivata or Cento brands.

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READY IN: 50mins

YIELD: 2-4 uses

UNITS: US

INGREDIENTS

Nutrition

2

(28 ounce) cans san marzano crushed tomatoes
4

bay leaves
1

cup shredded carrot
¹⁄₄

cup olive oil
¹⁄₂

cup finely diced celery
1

small onion, finely diced
4

garlic cloves, finely diced
¹⁄₂

teaspoon crushed red pepper flakes (optional)
1

tablespoon salt (to taste)
¹⁄₂

cup water

DIRECTIONS

In large pot, on medium head add olive oil, carrots and celery. Cook stirring occasionally for 5 minutes.
Reduce heat to low, add onion, crushed red pepper flakes (if using) and garlic cook for 5 minutes stirring constantly (being careful not to burn garlic).
Add crushed tomatoes, water and salt, raise heat to med and bring to a boil. Reduce heat to low, cover and cook for 1/2 hour stirring occasionally. Remove and discard bay leaves.
Enjoy!

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