- 2 tbsp extra virgin olive oil
- 1 carrot, finely diced
- 1 onion, finely diced
- 1 celery stalk, finely diced
- 6 garlic cloves, finely sliced
- 1 28oz can whole peeled tomatoes
- salt and pepper
In a medium saucepan heat the olive oil until shimmering. Add the carrot, onion and celery and cook over medium-low heat until starting to soften, about 8 minutes. Add garlic and cook until also starting to soften, another 4 minutes. Add the tomatoes and their juices, crushing with your hands to break up. Season with salt and pepper and simmer over low heat until starting to thicken, about 30 minutes.
Remove the sauce from the heat and run through the medium disc on a food mill to smooth out. (You can also hit with a stick blender; this will just result in a smoother sauce.) Return to the pot and season to taste, adding a pinch of sugar if your tomatoes are too acidic.
*Note: I love to make a double batch of this sauce, and freeze it in 2 cup portions. Use a Stasher reusable zip top bag or 1 quart freezer bags and freeze flat. It thaws quickly and you have homemade sauce whenever you want!