½teaspoon freshly ground black pepperplus more to taste
2cans crushed tomatoes28-ounce
4to 6 basil leaves
2bay leaves
1-4tablespoonunsalted butteroptional
Instructions
In a large pot, heat oil over medium high heat. Add onion and cook for 5-8 minutes, until sweating.
Add celery and carrots and season with the salt and pepper. Saute until all the vegetables are soft, about 8-10 minutes.
Add the garlic and cook another 2 minutes.
Add tomatoes, basil, and bay leaves and simmer, covered, on low heat for 1 hour.
Before blending, remove bay leaves. If using a food processor, add half the tomato sauce into the bowl of a food processor and process until smooth. Continue with remaining tomato sauce.
If using an immersion blender (possibly the best device ever!), just blend the sauce right there in the pot.
Once sauce is completely pureed, return to the pot. Add additional salt or pepper as desired. Add unsalted butter, 1 tablespoon at a time, to round out the flavors. (I usually wind up adding about 2 tablespoons). The butter will cut some of the acidity of the tomatoes.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.