2 tablespoon olive oil
1/2 cup chopped onions
1/2 cup chopped carrot , (appx. 1 carrot)
1/3 cup chopped celery , (appx. 1 celery stalk)
3 cloves garlic , minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
2 tablespoons butter
In a small pot, heat oil over medium high heat. Add the onions, carrots and celery and saute until soft, about 5 minutes. Add the garlic, salt and pepper, stir and cook for a minute more.
Add the tomatoes, basil, oregano and bay leaf and bring to a gentle boil.
Reduce heat and simmer, stirring occasionally for 20 minutes.
Remove pot from heat and remove bay leaf.
Use an immersion blender or a blender and pulse a few times to slightly puree the vegetables. You want the sauce with more texture to just blend a little until you get the desired results.
Add the butter and season if to taste if needed with more salt and pepper.