- 1 tbsp (15 mL) olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and finely chopped
- 1 stalk celery, including leaves, finely chopped
- 4 cloves garlic, finely chopped
- 1 tbsp (15 mL) dried basil leaves
- 1½ tsp (7 mL) dried oregano leaves
- 1 tsp (5 mL) granulated sugar
- ½ tsp (2 mL) freshly ground black pepper
- 1 bay leaf
- 2 cans (28 oz/796 mL) plum tomatoes, including juice, chopped
- 1 can (5½ oz/156 mL) tomato paste
- ¼ cup (50 mL) finely chopped fresh parsley
- In a large Dutch oven or saucepan, heat oil over medium-high heat. Add onion, carrots, celery, garlic, basil, oregano, sugar, pepper and bay leaf; cook, stirring often, for 5 minutes or until vegetables are softened.
- Stir in tomatoes with juice, tomato paste and 1 tomato-paste can of water. Bring to a boil; reduce heat and simmer, partially covered, for 35 to 40 minutes, stirring occasionally, until slightly thickened. Remove bay leaf; stir in parsley. Let cool; pack into containers and refrigerate or freeze.