3-32 oz cansbest quality whole tomatoes in pureepreferably San Marzano
2bay leaves
¼teaspooncrushed red pepper flakes
1teaspoonkosher salt
½teaspoonground black pepper
Instructions
In a large dutch oven, heat olive oil over medium heat. Add vegetables and salt, stir, cover with the lid, reduce heat slightly and let the vegetables cook, stirring occasionally, until tender and they take on a translucent quality, about 10-12 minutes.
Remove from heat.
With clean hands, remove tomatoes 1 at a time from the can(s). Carefully (so they don't squirt on you or the kitchen) squeeze them over your pot of vegetables, releasing their seeds and juice and squishing the tomato. Add the remaining tomato puree to the vegetables and stir.
Add bay leaves, red pepper flakes, salt and pepper. Stir to combine.
Return the pot to medium high heat, with the cover offset. When the mixture starts to bubble, reduce heat to medium low. Cover and simmer for about an hour, stirring occasionally.
Remove from heat.
Using a food processor or a blender and working in batches, process the sauce until smooth.
It's ready for your favorite recipe, or can be canned or frozen in batches as needed.
Notes
Many recipes call for using the back of a spoon to push on whole tomatoes to crush them. I happen to find it easier to use my hands -- and frankly, more fun!