Now if I only had the looks and kitchen to match Giada De Laurentiis...
Makes about 7 cups
- 1/2 c. olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves + 1/2 tsp. salt, crushed into a paste (see below)
- 1 tsp each: dried rosemary, dried basil, dried parsley
- 1-32 oz. can crushed tomatoes
- 1-32 oz. can diced tomatoes, drained
- 1/4 c. red wine
- 2 bay leaves
- 1 tsp. freshly ground pepper
1. In a large stock pot, heat the olive oil over medium heat and saute the onion, carrots, celery, and garlic until soft, 5-6 minutes.
2. Add in the remaining ingredients and bring to a boil. Reduce to a low bubble and simmer for 30-45 minutes until thick and flavors have combined.
3. Remove the bay leaves and serve or portion out and freeze.
Crushed Garlic Paste
Whenever I need to add garlic to a recipe where you want it to thoroughly meld into the dish, I like to make a paste with the cloves and salt. This process turns the garlic into a paste that infuses garlic flavor without having small pieces or chunks of garlic clove.
The great thing about this paste is you can make whatever amount you need. Just take the peeled cloves and a sprinkle of salt and begin chopping.
When the garlic is mostly chopped, start sliding the sharp end of the knife across the garlic at an angle with firm pressure.
Repeat until you have paste and you're done!