This tomato sauce was originally inspired by a recipe via Giada de Laurentiis, but I adapted it to suit my own tastes. It calls for a lot of celery, yes, but the end result is something well-balanced, hearty, and packed with flavor. I love using this sauce as a base for everything from pizza to shakshuka to chili.
Recipe which inspired this one: http://www.foodnetwork... —Alisha
about 6 cups
medium onion, roughly chopped
stalks celery, leaves removed, roughly chopped
medium carrots, roughly chopped
basil leaves, whole
(14 oz) cans cut tomatoes
salt & pepper
bay leaves (optional)
In This Recipe
Heat about 2 tbsp olive oil in large pot over medium heat. Add onion and cook until just starting to brown, stirring frequently. Add pinches of salt and pepper while cooking.
Add carrot and celery, and drizzle another tablespoon of olive oil in, adding a couple more pinches of salt and pepper. Cook until vegetables have softened.
Add the four cans of cut tomatoes. Top off with 2 can' worth of cold water. Add the basil leaves. Bring to a boil and let simmer for about 1 hour, or until the mixture has thickened to desired consistency.
Add the 2 tbsp of unsalted butter and stir until it melts into the sauce. Let it cool, then add it in batches to a food processor or blender and make it smooth.