This versatile marinara sauce tastes great and can be used for many dishes.
1 medium bunch celery (10-12stalks)
1 medium white or yellow onion
3-4 cloves fresh garlic
3 T. olive oil
2 28-oz. cans tomato puree
1 28-oz, can crushed tomatoes with basil
1/2 c. chopped fresh parsley
1 T. ready-to-use chopped basil
Chop celery and onion into pieces that will fit into a food processor. Using the chopping blade for your food processor, combine celery, onion and garlic and process until ingredients are well-chopped and liquidy.
In a large stock pot, heat olive oil over medium heat. Add celery, onion and garlic mixture and cook until most of the liquid is evaporated, stirring frequently to prevent burning. Make a well in the center of the pot. Add tomato puree and crushed tomatoes, stir. Fill cans from tomato puree with water and add to pot, stir. Bring sauce to a boil, stirring frequently. After the sauce comes to a boil, reduce heat to low and continue to simmer for 4-5 hours.
Remove sauce from heat and stir in the parsley and basil. Allow sauce to cool before putting into freezer containers.
