Big Batch Tomato Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In 5 Qt. dutch oven, heat olive oil over medium heat until hot. Add carrots and onions. Cook for 20 minutes until vegetables are tender. Stirring occasionally. Add garlic; cook 2 minutes, stirring.

Step 2

Meanwhile, place tomatoes with their puree in large bowl. With hands or slotted spoon, crust tomatoes well. And then, add to Dutch Oven along with bay leaf, salt, and pepper.

Step 3

Heat to a boil over high heat and then reduce to low. Cover and simmer for 15 minutes. Uncover Dutch oven and simmer sauce for 20 minutes longer. Discard bay leaf.

Step 4

Makes about 10 cups of sauce.