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Nothing can compare to homemade spaghetti sauce in flavour, this sauce is so delicious that you will want to make a double batch to have some leftover to freeze for a quick meal.

Tomato Sauce

2 tbsp olive oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 carrot, peeled and shredded
2 pints of canned tomatoes (I used homemade)
2 tbsp tomato paste
1 tbsp basil
1 tsp oregano
2 dried bay leaves
1/2 tsp salt
1/2 tsp black pepper
1 tbsp balsamic vinegar

Heat the olive oil in a large pot over medium heat, add in the onions, garlic, celery, and carrot sauteing until the onions are soft and translucent; about 8 minutes.

Add the tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper. Simmer, uncovered, until the sauce thickens; about 30 minutes. Add balsamic vinegar and cook for 1 minute longer, then remove the bay leaves.

Cool and refrigerate until ready to use. The sauce will keep for approximately 5 days. Makes about 3 cups.