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Heat olive oil in heavy wide skillet on medium heat
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Add chopped onion, carrot, celery and parsley
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Stir to incorporate; saute for 3 minutes
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Reduce heat to low; cover and cook for 5 to 10 minutes, stirring occasionally until vegetables are softened and cooked through
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Remove cover; add garlic and stir for 30 seconds
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Add tomato paste, basil and oregano; stir to coat (about 30 seconds to a minute)
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Add canned tomatoes; simmer (reduce heat to low) uncovered, until thick (about 90 minutes to 2 hours)
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Puree in blender, if preferred (I don't)
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Taste and season with salt and pepper, as needed (start with a teaspoon of salt)
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Cool and measure 1/2 cup portions of sauce into freezer bags; label and date