With so many kinds of sauce in the supermarket, why make my own? Flavor. I find jarred sauces overly sweet, gloppy, and laden with processed garlic. Truth be known, if this recipe required more than 15 minutes of my time, I'd learn to love the commercial stuff. Thankfully, it doesn't.
3 tablespoons olive oil
1 large yellow onion, finely chopped (3/4 cup)
1 large carrot, finely chopped (3/4 cup)
1 large celery stalk, finely chopped (3/4 cup)
3 28-ounce cans whole tomatoes and their juice
1 tablespoon salt
2 teaspoons dried oregano
1 teaspoon sugar
How to Make It
Heat the olive oil, onion, carrot, and celery in a large saucepan over medium heat. Cook until just translucent but not browned. Add the tomatoes, salt, oregano, and sugar and simmer, partially covered, over low heat for 45 minutes, stirring occasionally.