Easy Tomato Sauce

This recipe is adapted from a Williams Sonoma recipe (no wonder it's so good!)

EVOO

1-2 celery stalks, finely diced

1 carrot, peeled and finely diced

1/2 onion, diced

5 garlic cloves

8 tomatoes small to medium tomatoes, seeded and chopped

2 tablespoons tomato paste

1 bay leaf

1/4 tsp dried oregano

1/4 tsp dried thyme

S&P to taste

fresh herbs if you have any on hand (parsley, basil)

Saute the celery, carrots, and onion until soft, about 5-8 minutes over medium heat (in olive oil).

Add garlic, cook 1 minute more.

Add tomatoes with any juices, tomato paste, bay leaf, oregano, thyme, salt and pepper. Bring to simmer, reduce heat to med-low, Cover. Simmer for about 10 minutes (the tomatoes start to break down. Discard the bay leaf.

You can either leave it like that, a chunky sauce (this is how we had it the first time we used this recipe); or process through a food mill (I used the largest disk, it still had some texture); or puree in food processor/blender for a smooth sauce. 

Stir in any fresh herbs.

Made 2 cups.