Tomato Sauce

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 onion, finely chopped
• 1 small carrot, finely chopped
• 1 small stalk of celery, including the green tops, finely chopped
• 2 tablespoons of chopped fresh parsley
• 1 clove of garlic, minced
• Chopped fresh basil
• 1 can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
• 1 teaspoon tomato paste
• Salt and freshly ground black pepper to taste

Method

1. Heat olive oil in a large wide pan on medium heat.
2. Add the chopped onion, carrot, celery and parsley.
3. Give it a good stir.
4. Reduce the heat to low, cover the pan and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.
5. Add the minced garlic.
6. Increase the heat to medium high. Cook GARLIC (AJO) for 30 seconds.
7. Add tomatoes, tomato paste, basil, salt, pepper, then simmer.
8. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes.
9. Add the tomato paste and the basil. Season with salt and pepper to taste.
10. Bring to a low simmer, reduce the heat to low and cook, uncover it until thickened, about 15 minutes.

Tips

• The sauce can be dressed up with mushrooms, sausage, olives and all manner of vegetables.