Simple Tomato Sauce

1/2 cup extra-virgin olive oil
1 small onion, minced
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, shredded
Sea salt and freshly ground black pepper
2 (32-ounce) cans stewed tomatoes
2 zucchini, chopped into 1” pieces (optional)
4 to 6 basil leaves
Handful of fresh parsley, finely chopped
2 dried bay leaves
up to 4 tablespoons unsalted butter

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered 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.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. 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.

Mayo clinic diet servings:
?