Simple Marinara Sauce
1/2 Cup Extra-Virgin Olive Oil
1 Small Onion, Chopped
2 Cloves Garlic, Chopped
1 Stalk Celery, Chopped
1 Carrot, Chopped
2 (32-Ounce) Cans Crushed Tomatoes
1 16-Ounce Can Tomato Sauce
4 To 6 Basil Leaves
2 Dried Bay Leaves
Sea Salt & Freshly Ground Black Pepper
Unsalted Butter, If Needed
In a large soup pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent.
Add celery and carrot and season with salt and pepper. I use Tony Chachere's Creole seasoning . . . I use it just about everything . . . I love that stuff!
Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low.
Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to balance out the flavor.
Allow sauce to cool enough so that you can stick a finger in it without burning yourself.
Pour half the tomato sauce into a food processor or blender. Process until smooth. Continue with remaining tomato sauce.
You can serve the sauce as it is or if you want to continue cooking with meat then return to pot with meatballs, sausage or whatever and cook until meat is done.
Serve hot with your favorite pasta. Yum!