In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.
(The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
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|Serving Size: 1 Serving (118g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 79 (66%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 124.1mg||4 %|
|Potassium 215.7mg||6 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 7.9g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 120
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