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Tomato Sauce
Makes 1 1/2 quarts |
3 tablespoons olive oil
1 large yellow onion, finely chopped (3/4 cup)
1 large carrot, finely chopped (3/4 cup)
1 large celery stalk, finely chopped (3/4 cup)
3 28-ounce cans whole tomatoes and their juice
1 tablespoon salt
2 teaspoons dried oregano
1 teaspoon sugar
Heat the olive oil, onion, carrot,
and celery in a large saucepan over medium heat.
Cook until just translucent but not browned.
Add the tomatoes, salt, oregano, and sugar,
and simmer, partially covered, over low heat
for 45 minutes, stirring occasionally.
Use on your favorite pasta and cool
remaining sauce and freeze. | |
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