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
- 2 (32-ounce) cans crushed tomatoes
- 4 to 6 basil leaves
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Directions
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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By Gary7Gary
on February 10, 2013
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For years I have searched for a Tomato Sauce that I like, none of the stuff out of a jar cuts it so I generally don't eat spaghetti at home until now! I saw Giada on the Today Show where she won the title of "Sauce Boss" but this is not quite the same recipe as she shows on the TV show.
And if you didn't find this to be the best sauce you've ever tasted the problem is most likely that you used garlic, the recipe on the show and this page says to use Garlic, but the video explains how to make Tomato Basil Sauce, watch the video on the Today show again, Giada specifically says she DOES NOT USE GARLIC. There is NO garlic in that recipe, using Garlic changes the entire taste of the sauce.
I have made this for several friends and they all love it. Giada is the Sauce Boss!
By foodie5992
on May 03, 2012
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This sauce was pretty bland. It is amazing that she was labeled as "the sauce boss" on The Today Show. I had to add more garlic, more basil, and some red wine too do the sauce would have some flavor.
By ellasuejim_13071368
Jesup, 49
on January 01, 2012
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Excellent sauce. I used tomato purée and an immersion blender, then refrigerated it for a couple of days to let the flavors come together before using it on brown rice pasta, with just a sprinkling of Parmesan, a drizzle of olive oil, and fresh ground black pepper. Absolutely delicious.
Read all 36 reviews