- 3/4 cup extra virgin olive oil
1 medium onion, peeled and minced
1 small carrot, peeled and minced
1 celery stalk, minced
3 garlic cloves, peeled and minced
1/4 cup minced fresh flat-leaf parsley leaves
1/4 cup minced fresh basil leaves
1 tablespoon fresh thyme leaves
4 (28-ounce) cans tomato puree
Salt and freshly ground black pepper
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the onion, carrot, celery, garlic, parsley, basil, and thyme and fry the soffritto (it should sizzle), stirring occasionally at first, but more frequently as the mixture begins to reduce in volume. When the soffritto is beginning to stick and color, about 10 minutes, add the tomato puree.
- Season the sauce with a little salt and pepper, stir, and bring to a simmer.
- Lower the heat and gently simmer the sauce, stirring occasionally, until the oil floats on the surface, at least 1 hour (the longer and slower you cook the sauce, the richer its flavor will be).
- Adjust the seasoning with salt and pepper and use immediately or cool the sauce and refrigerate for up to 1 week or freeze.
Makes about 2 1/2 quarts.
- Condiments/Sauces, Salsa