Hearty Roma Tomato Sauce

Cut tomatoes into large chunks and place in a Dutch oven or other heavy, thick-bottomed pot along with chopped carrots, onion, celery, minced garlic, chopped Italian parsley, extra-virgin olive oil, and fine sea salt.

Bring the mixture to a simmer over medium-high heat, then reduce the heat to low, cover, and let it cook for 1 hour, stirring occasionally.

Uncover the pot and let the sauce simmer for 30 more minutes or until it thickens, stirring frequently to prevent sticking.

Remove the pot from the heat and let it cool for a few minutes. Then, use an immersion blender, or transfer the sauce to a countertop blender in batches, and blend until smooth.

Return the blended sauce to the pot, add the basil leaves, and simmer for an additional 15 minutes to let the flavors meld together.

Taste the sauce and adjust the seasoning if needed. The sauce is now ready to be served with your favorite pasta, pizza or dish, or it can be stored in the refrigerator for up to a week or frozen for later use.