Marinara Sauce

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add
the onions and garlic and saute until the onions are translucent, about 10
minutes. Add the celery, carrots, and 1/2 teaspoon of each
salt and pepper. Saute until all the vegetables are soft, about 10
minutes. Add the tomatoes and bay leaves, and simmer uncovered over
low heat until the sauce thickens, about 1 hour. Remove and discard
the bay leaf. Season the sauce with more salt and pepper, to taste.
(The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Warm over
medium heat before using.)

Yield: 2 quarts
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes

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