Homemade Tomato Sauce

No freezer should be without at least one container of homemade tomato sauce ready to use. And no jarred or canned sauce will ever rival homemade.

1/2 cup extra-virgin olive oil
1 small yellow onion, finely chopped
3 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
2 tsp sea salt (or Kosher salt)
1/2 tsp freshly ground black pepper
2 tsp crushed red pepper
2 tsp fresh oregano
2 dried bay leaves
5 leaves fresh basil, chiffonade or torn
2 (32-ounce) cans crushed San Marzano tomatoes
1/2 cup freshly grated Parmesan cheese
Additional salt & pepper to taste
1/2 to 3/4 cup red wine (preferably Cabernet Sauvignon)


Preparations:

In large heavy pot, heat the olive oil over medium-high heat. Add the onion, celery and carrots. Saute for about 5 minutes, or until the onion and celery are slightly translucent. Add the garlic, salt and pepper and saute with the veggies another 3 to 5 minutes or until the onion is translucent and the veggies are tender, being careful not to brown the garlic.

Add in the tomatoes, bay leaves, basil, oregano and crushed red pepper. Simmer, uncovered, over a low heat until the sauce thickens, about 1 to 2 hours, checking the seasonings occasionally.
When the sauce has thickened, remove from heat and let cool slightly. Remove the bay leaves. Working in batches, puree the sauce in a food processor or blender until smooth.

Pour into airtight containers and freeze for up to one month or refrigerate for up to one week.

Last Minute Preparation:

Allow the sauce to defrost overnight in the refrigerator. Put sauce in a large pot or Dutch Oven over medium heat. Add in the parmesan cheese and use the red wine to thin the sauce out to the desired consistency. Heat through and serve.

Alternate Cooking Method:

Follow the directions above, except after sauteeing the vegetables, transfer everything to a crockpot. Cook on low for up to 8 hours, occasionally stirring and checking the seasonings