Ingredients
- 1/2 cup extra-virgin essential olive oil
- 1 small onion, chopped
- 2 cloves garlic clove, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Ocean salt and freshly ground pepper
- 2 (32-ounce) cans crushed tomato plants
- four to six tulsi leaves
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Directions
Inside a large casserole pot, heat oil over medium high temperature. Add onion and garlic clove and saute until soft and translucent, a couple of minutes. Add celery and carrots and season with pepper and salt. Saute until all of the vegetables are soft, about a few minutes. Add tomato plants, tulsi, and bay leaves and simmer covered on low heat for one hour or until thick. Remove bay leaves and appearance for seasoning. If sauce still tastes acidic, add unsalted butter. 1 tablespoon at any given time to complete the tastes.
Add half the tomato sauce in to the bowl of the mixer. Process until smooth. Continue remaining tomato sauce.
Otherwise using all of the sauce, let it awesome completely and pour one to two cup portions into freezer plastic bags. This can freeze as much as 6 several weeks.
Recipe thanks to Giada De Laurentiis