Tomato Sauce with Olive Oil and Sauteed Vegetables

It rained the ENTIRE day yesterday without break. It was grey, it was humid, it was wet. We didn’t want to go out to the beach to surf, we didn’t want to walk outside, puppy Dexter didn’t want to walk outside, it was just icky, so we cooked. We cooked all afternoon. The first thing I made was this sauce to freeze for a later date. I love homemade sauce. It is definitely well worth the little bit of extra time to make sauce at home. You don’t get all the sodium and you know everything is fresh. When school starts next week, I plan to eat just as well as we’ve been eating. This probably means making up sauces in my free time and freezing them, just like we did yesterday. This sauce is perfect because it pairs well with any pasta shape, store bought or homemade. Actually it pairs particularly well with penne or rigatoni because it gets inside the nooks and crannies. Once the little bit of chopping is done, the sauce is a breeze because all’s you do is simmer it for 45 mins. Once done and cooled, divide it in half and pop it in to freezer bags. There will be enough for 4 portions. Don’t forget to mark the type of sauce and when you made it.

Ingredients:

1- 28 oz can Italian plum tomatoes (Rienzi), cut up with juices

2- 2/3 cup chopped carrots

3- 2/3 cup chopped onion

4- 2/3 cup chopped celery

5- 1/3 cup olive oil

6- salt

Directions:

1- Add the olive oil to a saucepan and heat over medium heat. Add the onions and cook until pale gold. Add the carrot and celery and cook at a higer heat for a minute. Stir just to coat all veggies.

2- Turn the heat back down to medium and add the tomatoes and a large pinch of salt. Turn the heat down and allow to simmer for 45 mins.

3- Turn heat off and either toss directly with pasta or let cool and divide into freezer bags.

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