Tomato Sauce for Pasta

Ingredients

• 1 pint olive oil (1/2 C)
• 1/2 lb. onion (1/3 C), chopped fine
• 1/2 lb. carrot (1/3 C), chopped fine
• 1/2 lb. celery (1/3 C), chopped fine
• 1 #10 can of tomatoes (103.7 ounces) (4C), whole
• 2 cloves garlic, minced
• 1 ounce salt
• 1 tablespoon sugar
• 1 tablespoon fresh oregano
• 1/2 tablespoon fresh thyme
• 2 tablespoons fresh basil, minced
• 1 tablespoon fresh parsley, minced

Method

• 1. Heat olive oil in a lg. sauce pot. Add the mirepoix and saute lightly for a few minutes. Do not let brown.
• 2. Add remaining ingredients through oregano & thyme, making sure tomatoes and vegetables are covered to enable vegetables to cook all the way through.
• Simmer uncovered about 45 minutes, until reduced and thickened.
• 3. Add fresh basil and parsley at the end for a few minutes.
• 4. Pass through a blender. Taste and adjust seasonings.

Notes

• NOTES:
• NOTES : Watch for too much reduction; add liquid if too reduced.
• SERVINGS: 1
• SOURCE: Gisslen