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1
Use 1/4 of an onion and don't take out the core.
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2
Smash the celery with the back of your knife.
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3
They can be left in big pieces since they are removed after the sauce is simmered.
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4
Put the olive oil and lightly smashed garlic in a pan.
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5
Tilt the pan so that the garlic is immersed in oil, and heat over medium-low heat until there are tiny bubbles in the oil.
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6
Add the aromatic vegetables to the pan, and pan fry them until they are browned.
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7
Make sure they brown well to draw out their umami and fragrance.
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8
Just turn them over occasionally, rather than stirring them.
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9
Turn the heat off to lower the temperature of the oil a little.
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10
Add the canned whole tomatoes while crushing the tomatoes with your hands.
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11
This way the oil won't splatter.
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12
Add the salt and bring to a boil over medium heat.
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13
Turn the heat down to low so that the sauce is just bubbling occasionally.
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14
If you use a pan with a wide bottom the sauce will reduce faster.
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15
Stir occasionally.
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16
Simmer for 15 to 20 minutes.
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17
Take the aromatic vegetables and garlic out, and add honey if needed to neutralize the sourness of the tomatoes.
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18
It will make the tomatoes milder.
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19
Shred the basil leaves with your hands and add them to the sauce.
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20
Simmer the sauce until it has reduced to about 4/5 its original volume.
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21
It's done in about 20 minutes after it comes to a boil.
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22
Put the sauce in storage containers while it's still hot.
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23
Cover and store in the refrigerator.
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24
For 4 cans of tomatoes, you can use the same amount of garlic and other aromatic vegetables.
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25
You can keep the sauce for 2 to 3 weeks in the refrigerator.
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26
The sauce uses just a little salt, so when using it in recipes taste it and add more as needed.
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27
The photo shows an eggplant and zucchini pasta.
