Makes about 6 cups. Difficulty
3 Tablespoons extra-virgin olive oil 1 small onion, diced 2 garlic cloves, peeled and minced 4-14.5 oz. cans of whole, peeled tomatoes with juice 4 parsley sprigs 3 celery leaves 2 bay leaves Kosher salt to taste
Prepare a bouquet garni by tying together the parsley, celery leaves and bay leaves. Set aside.
In a large, deep skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until very tender. In a food processor, puree the tomatoes. Add the tomatoes and bouquet garni to the onion mixture; stir to blend. Bring the tomato mixture to a simmer; simmer 15-20 minutes or until the sauce is slightly thickened. Adjust seasonings to taste with salt. Use immediately or store for future use (see tips above).
This is a great way to make sure that you are enjoying gluten-free tomato sauce. It is simple to prepare and can be stored in the refrigerator for up to 2 days or frozen for 3 months.