Traditional Tomato Sauce
o 1 Tsp. Unsalted Butter
¼ C EVOO
3 cloves Garlic, crushed and minced
1 Yellow Onion, diced
1 Carrot, diced
1 stalk Celery, diced
¼ Tsp. Red Pepper Flakes
1 Tsp. Tomato Paste
796ml can Diced Tomatoes
10 – 15 Basil Leaves on the stalk
½ Tsp. Dried Parsley
Sea Salt / Black Pepper
Melt the butter in a large frying pan over medium heat. Pour in the ¼ C EVOO and add the garlic. Fry 3 minutes stirring often making sure not to brown the garlic. Add the onion, celery, carrots, and red pepper flakes. Season with a good pinch of sea salt and continue cooking 6 minutes.
Stir in the tomato paste and allow 2 minutes of frying before adding the diced tomatoes. Bring to a boil on medium.
Add the fresh basil, dried parsley, and a pinch of sea salt / black pepper. Reduce heat to medium low and simmer covered 25 minutes until veg are tender.
Use an Immersion Blender to puree the sauce until fully blended and smooth. Taste and adjust salt / pepper if desired.