Big-Batch Tomato Sauce

• 1 tbsp (15 mL) olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, peeled and finely chopped
• 1 stalk celery, including leaves, finely chopped
• 4 cloves garlic, finely chopped
• 1 tbsp (15 mL) dried basil leaves
• 1 1/2 tsp (7 mL) dried oregano leaves
• 1 tsp (5 mL) granulated sugar
• 1/2 tsp (2 mL) freshly ground black pepper
• 1 bay leaf
• 2 cans (28 oz/796 mL) plum tomatoes, including juice, chopped
• 1 can (5 1/2 oz/156 mL) tomato paste
• 1/4 cup (50 mL) finely chopped fresh parsley

1. In a large Dutch oven or saucepan, heat oil over medium-high heat.
2. Add onion, carrots, celery, garlic, basil, oregano, sugar, pepper and bay leaf; cook, stirring often, for 5 minutes or until vegetables are softened.
3. Stir in tomatoes with juice, tomato paste and 1 tomato-paste can of water.
4. Bring to a boil; reduce heat and simmer, partially covered, for 35 to 40 minutes, stirring occasionally, until slightly thickened.
5. Remove bay leaf; stir in parsley.
6. Let cool; pack into containers and refrigerate or freeze.

olive oil, onion, carrots, celery, garlic, basil, oregano, sugar, ground black pepper, bay leaf, tomatoes, tomato paste, fresh parsley

Taken from www.cookstr.com/recipes/big-batch-tomato-sauce (may not work)