Ingredients
4 tbsp extra virgin olive oil
1 large onion, diced
4 garlic cloves, finely diced
1/2 medium carrot, finely diced or grated (optional)
1 stalk celery, finely diced (optional)
2 28 oz cans diced fire-roasted tomatoes
3 tbsp fresh thyme or 1 tbsp dried or 1 tbsp dried oregano
2 28 oz cans diced fire-roasted tomatoes
2 dried bay leaves
Salt & pepper
Preparation
- Heat olive oil over medium heat.
- Add onion and garlic and cook until soft and light golden.
- Add the thyme (or oregano) and carrot and celery and cook another 5 minutes. (Mixture should be caramel colored.)
- Add the tomatoes with juice and bay leaves and bring to a boil.
- Reduce heat and simmer for 30 minutes.
