Freezer-Friendly

With the baby home, I'm scrambling to find time to make something decent for dinner. I'm going to start compiling some freezable recipes to add to my collection. I like the idea of cook once, eat three times.

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32-ounce) cans crushed tomatoes (the only size I had were 28-ounce, so that's what I used)
2 dried bay leaves

In a large 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 each of 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 leaves. 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.

Store extra sauce by allowing it to cool completely, then pour two-cup portions into freezer bags and freeze for up to three months.

Credit: Giada De Laurentiis, Everyday Italian.