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1.
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Heat stock pot over medium heat, and add 1/2 Tablespoons of olive oil.
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Remove turkey sausage from casings and brown in the pot, breaking into small pieces as it cooks.
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Remove from pot and set aside.
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2.
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In the same pot, over medium-low heat, sweat onions, carrots and celery with juice from sausage, or if there is no juice use 1 Tablespoon of olive oil, until vegetables are very soft, translucent, and onions begin to caramelize.
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Stir frequently.
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Add a healthy pinch of salt and pepper.
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Stir in minced garlic and cook an additional 2 minutes.
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Set vegetable mixture aside.
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3.
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While vegetables are sweating, gently squeeze the seeds out of the whole tomatoes.
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(Reserve the liquid.)
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Place tomatoes on a foil lined 15 x 9 x 2 inch jelly roll pan.
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Broil until the tomatoes begin to blacken in spots, and then stir to turn them over.
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Repeat this step again until the tomatoes have a bit of black on all sides.
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(Watch closely!
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About 15 minutes total).
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4.
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Place vegetables, fire roasted tomatoes, crushed tomatoes, and tomato puree in the empty stock pot.
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Then add dried oregano and dried basil, along with another healthy pinch of salt and pepper.
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Sprinkle in a few red pepper flakes, if using.
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Puree with a hand (stick) blender (or in batches in a food processor or blender,) until smooth.
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The sauce will be very thick.
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Add some of the reserved tomato juice if you like your sauce a bit thinner.
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5.
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Stir in browned turkey sausage and parsley.
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If you are a mushroom fan, now would be a good time to add them.
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Cover and simmer for 15-30 minutes.
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Serve over your favorite pasta.
