Ingredients:
10 pounds Roma tomatoes
2 tbsp olive oil
1 large yellow onion (finely chopped)
2 stalk celery (finely chopped)
1 clove garlic (finely minced)
2 carrots (finely chopped)
1 green pepper (finely chopped-optional)
1/2 cup basil (finely julienned)
1 tbsp oregano
1 tbsp thyme
1/2 cup parsley
1 tbsp chilli flakes
1 bay leave
2 tbsp salt (to taste)
1 tbsp pepper (to taste)
Instructions:
Add the onion, carrots, celery and pepper to food processor and chop it into small pieces.
Heat 2 tablespoons of the olive oil in a large pot on medium heat and saute the garlic till slightly golden and add onion, celery, carrots and pepper and continue to saute until veggies are soft and no liquid is being released from them.
Mixed in chopped tomato, basil, parsley, oregano, bay leave, thyme, chilli flakes salt and pepper.
Being the sauce to boil then lower the heat and let it simmer for another 45 mins
Cooking tips:
Baking soda neutralizes acidity. To save bitter sauce, add an eighth of a teaspoon of baking soda at a time tasting in between until the acidity dissipates. Alternatively, try adding sugar 1/2 tablespoon at a time (tasting in between) will cut the acid.
This tomato sauce will thicken as it cooks. If it becomes too thick, you can add a little water to loosen it up.
If you don’t have fresh herbs on hand, they can be substituted for dried herbs.
You may also use whole or chopped peeled canned tomato.
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