Makes a lot-- this batch is for one large pizza and one baked pasta recipe. It easily makes 8 individual servings. Time- 2-4 hours. Work Time- 20-30 minutes.
Nouns-
2 carrots- diced
2 celery ribs- diced
1 large onion- diced
6 cloves garlic-minced
1/2 cup wine
2 large cans whole tomatoes
1 can tomato puree
1 tsp fennel seed
2 tsp dried basil
1 tsp dried oregano
1/2 tsp thyme
1/2 tsp cinnamon
1 tsp ted pepper flakes
salt and pepper to taste
2 tbsp olive oil or butter
Verbs-
In a large dutch oven or saucepan over medium high heat, saute the carrots, celery and onion in the oil or butter for 5 minutes.
Add wine and herbs and spices and simmer two minutes. Reduce heat to low and add tomatoes and garlic, breaking up whole tomatoes with a spoon. Cover and simmer for 2 hours or up to four hours, stirring occasionally.
Remove from heat and puree carefully in a blender or with an immersion blender. I usually blend only a little for pasta sauce, because I like it chunky. For pizza, though, I puree it for several minutes until completely smooth. Use immediately or store in the fridge for up to a week. Freeze if not using within a week.
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