Tomato Sauce (Sardinian)

1. Heat 1/2 cup olive oil over medium heat, add a bay leaf and a minced garlic clove, and fry for a few second.

2. Add around 44 oz. of canned crushed tomatoes and stir.

3. Add 1 carrot cut in half, 1 stalk of celery cut in half, a chopped green or small onion, and a chopped sprig of basil.

4. Bring to a boil and then reduce heat to medium low. Cook for 25 minutes, stirring every couple of minutes or so to keep it from sticking.

5. Remove the carrot, celery, and bay leaf.

(Makes 4 cups)

Inspired by: Efisio Farris's Sweet Myrtle and Bitter Honey