Tomato Sauce

Very scalable. Makes three (3) quarts. One to eat, two for the freezer.

This sauce becomes tastier with time.  Make up a large quantity and keep it on hand.  Use vegetable stock to thin it to desired consistency for spaghetti, or use it as is for dishes like pizza.

1 large onion, chopped
3 cloves garlic
6 tbsp olive oil

3 medium carrots, grated
6 tbsp chopped green pepper
2 bay leaves
1 tbsp. oregano
1½ tsp. thyme
1 tsp. basil
½ cup chopped fresh parsley

2 (28-ounce)  cans tomatoes
3 (6-ounce) cans tomato paste
1 tbsp. salt or to taste
1 tsp. brown sugar
1 tsp. pepper
¼ tsp red pepper flakes

  1. Sauté onion and garlic in oil until onion is soft.
  2. Add carrot, green pepper, bay leaf, and herbs.  Stir well until fragrant.
  3. Add tomatoes, tomato paste, and seasonings.  Simmer half an hour.  Remove bay leaves.

Variation:  Brown hamburger, or hamburger and Italian sausages in separate pan.  Add to sauce.

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