Notes

TOMATO SAUCE

2 Tbsp olive oil
1 small stalk of celery, including the green tops, finely chopped
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste

Method

1 Gently cook the onion, carrot, celery, and parsley: Heat olive oil in a large wide skillet on medium heat. Add the carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.

2 Add tomatoes, tomato paste,
salt, pepper, then simmer: Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste.

Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes.