A delicious sauce to serve with pasta or polenta.
|1⁄4 c||extra virgin olive oil|
|1||yellow onion (small, chopped)|
|1||carrot (large, peeled and finely chopped)|
|1||celery stalk (diced)|
|1 cn||whole plum tomatoes (28-oz, chopped, juice reserved)|
|1 cn||tomato puree (28-oz)|
|1 T||basil (dried, freshly crumbled)|
|1⁄2 T||oregano (dried, freshly crumbled)|
|salt and freshly ground pepper (to taste)|
In a large sauté pan, heat the oil. Add onions, carrots, and celery, and cook over medium-low heat until the vegetables are tender and beginning to brown. Add the chopped garlic, stir, and cook for 1 minute. Add the chopped tomatoes, tomato juice, tomato purée, basil, and oregano. Cook for about 30 minutes over medium heat, giving the pot a stir occasionally. Before serving season to taste with salt and black pepper.