Ingredients

• 1/2 C Extra Virgin Olive Oil
• (2) 28 oz San Marzano Tomatoes
• 1/2 C Carrots, Fine Dice
• 1/2 C Celery, Fine Dice
• 1/2 C Onions, Fine Dice
• 6 Cloves Garlic, Minced
• 2 Dried Large Bay Leaves
• 2-3 Sprigs Fresh Flat Leaf Parsley
• 6-8 Large Leaves Fresh Basil
• 2-3 tsp Salt, to taste*
• Freshly Ground Black Pepper
• 1/2 Tsp Rock Sugar or Sugar
• *Substitute 1 tsp salt + 1 tbsp soy sauce for umami.

Directions

• In a dutch oven, casserole pot or Instant Pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes with sauce, bay leaves, parsley, basil, and simmer uncovered over low heat until the sauce thickens, at least 1 hour or more to desired thickness. 20 minutes in an Instant Pot at HP.
• Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. Using immersion blender, blend the sauce until smooth.

Photos