Ingredients 1/2 cup extra-virgin olive oil 1 small onion, finely chopped 2 cloves garlic, finely chopped 1 stalk celery, finely chopped 1 carrot, finely chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 4 to 6 basil leaves 2 dried bay leaves 4 tablespoons unsalted butter, optional ( makes 6 cups) 1. In a large casserole pot, such as a dutch oven, heat oil over medium-high heat. Add onion and garlic, and saute until soft and translucent, about 2 minutes. 2. Add celery and carrots, and season with salt and pepper.
Saute until all the vegetables are soft, about 5 minutes. 3. Add tomatoes, basil, and bay leaves, and simmer covered on low heat for 1 hour or until thick. 4. Remove bay leaves and check for seasoning. 5. If sauce tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. 6. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. See the original recipe on Food Network.com. Photograph: Courtesy of A Couple Cooks