Classic Red Sauce

My nine year old actually licks the plate.

olive oil
1 c chopped carrots
1 c chopped celery
1 med onion (white or yellow)
5 cloves garlic (more or less to taste)
2 – 28 oz cans whole tomatoes
3 T tomato paste
1/2c – 1 c red wine (optional)
2 T sugar
1 T salt
1 t pepper
2 T Emeril’s Essesnce
1 T dry oregano
1 T dry basil
1 T dry thyme
handfull fresh basil

Saute’ carrots, celery and onion in olive oil with dry herbs. Just before it’s cooked through add the garlic. Add seasonings. Add canned tomatoes (including all of the liquid) and tomato paste. Crush the tomatoes with your spoon Add wine if you like.

Let it cook down until the liquid is not so watery, about 20 minutes. Chiffonade the fresh basil and add at the last minute.

My kids don’t like to know how many veggies are in the sauce. I puree it either using the “boat motor” or in batches in a blender.

 (c) 2009 Lila Hayes