Simple Tomato and Basil Pasta Sauce

This is a great standby sauce for pasta and Italian dishes.

Make it in advance or as required.

If not using all the sauce for the dish you require it for,

allow it to cool completely and pour portions into freezer plastic bags.

This can be frozen for up to 6 months.

Ingredients:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

5 400g cans chopped tomatoes

4 to 6 basil leaves

2 dried bay leaves

20ml sugar, optional4 tablespoons unsalted butter, optional

Method:

In a large saucepan, heat oil over medium high heat. Add onion and garlic and sauté foe about 2 minutes until soft and translucent. Add celery and carrots and season with salt and pepper. Sauté about 5 minutes until all the vegetables are soft. Add the tomatoes, basil, and bay leaves and simmer covered on very low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add sugar and unsalted butter, a little of each at a time to round out the flavours.

Blitz in batches in a food processor until a smooth velvety consistency is achieved.