Ingredients
8 tbsps extra virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (950g) tins crushed tomatoes
2 dried bay leaves
50g unsalted butter, optional
Preparation
Step 1
Heat the oil in a large cast iron casserole or Dutch oven over a medium high heat. Add the onion and garlic and saute until soft and translucent, about 5 to 10 minutes.
Step 2
Add the celery and carrot and season with salt and pepper. Saute until all of the vegetables are soft, about 5 to 10 minutes. Add the tomatoes, basil and bay leaves and simmer uncovered on a low heat for one hour or until thick.
Step 3
Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add some unsalted butter, one tablespoon at a time, to round out the flavours.
Step 4
Place half the tomato sauce into the bowl of a food processor. Process until smooth. Repeat with the remaining tomato sauce.
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