This sauce, easily frozen in your choice of sizes to use as need for a spaghetti dinner or casserole of any kind requiring marinara sauce. I usually double the recipe to have extra on hand in the freezer.
6 celery ribs
1 spanish onion
1 green bell pepper
1 cup olive oil
3 Tablespoons granulated garlic
1 Tablespoon dried basil
1.5 teaspoons dried oregano
1.5 teaspoon kosher salt
1 teaspoon ground black pepper
2-28 ounce cans crushed tomatoes
Chop fine first four ingredients in a food processor with the oil. Pulse until finely chopped but not liquefied. Heat a heavy pot over medium heat, add veggie/oil mixture and sauté 15 minutes, stirring occasionally.
Add seasoning and sauté for 3 minute to release flavors.
Add 2 28 ounce cans crushed tomatoes and simmer for 1.5 to 2 hours, stirring occasionally