Kopp recommends following this recipe if you are going to simmer a sauce for 30 minutes to an hour. “Once you’ve made this tomato sauce,” she says, “you’ll never want to buy another jar from the store again.”
- 1 small onion
- 2 cloves garlic
- 1 carrot
- 1 stalk celery
- 6 large tomatoes
- bay leaf
- fresh basil
- salt and pepper (to taste)
- Add chopped onion and garlic to hot olive oil in a large saucepan. Cook until translucent (5 minutes), careful not to burn the garlic.
- Add chopped carrots and celery.
- Add chopped tomatoes, bay leaf, fresh basil leaves, and any herbs or spices you like (like red pepper flakes, onion/garlic powder, oregano, thyme, etc).
- Bring to a boil, reduce heat to low, and simmer uncovered for 1 hour.
Remove bay leaf. Add more fresh basil.
- Blend in food processor until smooth, and return to the pan. (You can add a tablespoon of margarine, to round out the acidity, if you like).