The minced celery and touch of sweet mirin wine, give this sauce an unusual blend that is truly delicious. Quick and easy to prepare, this sauce does not have to simmer for hours.
Makes 4 cups.
Ingredients:
- 2 Tbsp extra-virgin olive oil
- 2 medium stalks celery, minced
- 1 small sweet onion, minced
- 3 cloves garlic, minced
- 1 tsp granulated sugar
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- dash red pepper flakes
- 1 bay leaf
- 1 Tbsp dry oregano
- 1 1/2 tsp dry parsley
- 1 tsp dry basil
- 1/8 tsp fennel seeds
- 1-28oz can whole tomatoes with basil
- 2 Tbsp shredded Parmesan cheese
- 1 tsp mirin wine
Directions:
- Heat oil in large pot; saute celery and onion until translucent or about 8-10 minutes. Add garlic, sugar, salt, pepper, red pepper, bay leaf, oregano, parsley, basil and fennel seed; heat until fragrant or about one minute.
- Crush tomatoes in your hands, as you add them to the pot. Bring to simmering. Reduce heat and cook for 30-40 min., stirring occasionally.
- Remove bay leaf. If desired, puree with an immersion blender or food mill at this point. Add Parmesan cheese, bring back to simmer, and simmer two minutes more. Remove from heat and stir in mirin. Serve hot on any pasta dish, or on Tofu Cheddar Meatballs.