Tomato Sauce (for pasta etc.)

Classic tomato sauce. This makes a large pot. Freeze extras.

Ingredients

• Olive oil

• 2 large onions, finely diced or pureed

• 4 stalk celery, finely diced or pureed

• 15 cloves garlic, finely diced or pureed

• 1 large can tomato paste (13 oz, 369ml)

• 4 large cans (28 oz, 796ml) tomatoes: whole, diced or crushed depending how chunky you want the sauce.

• 3 Tbsp fennel seeds

• 8 Tbsp dried oregano

• Optional: 1 Tbsp dried thyme

• Optional: Lots of parsley

• Optional: Some basil

• Optional: 1 cup of red wine

Steps

In large pot:

1. Gently sauté onions, celery, garlic in a lot of olive oil until well done, not brown (takes a while)

2. Add tomato paste, mix well, cook a couple of minutes

3. Add all tomato products, water to top of pot, add herbs, mix well

4. Sauté gently till olive oil forms black skin on top -- stir from bottom regularly. Takes a while. It will tend to stick and scorch. Reduce more if too thin.

5. When done, taste for salt and adjust.