• 3 tablespoons extra virgin olive oil
• 1/2 cup diced onion
• 1 peeled and diced carrot
• 1 stalk diced celery
• 2 cloves minced garlic
• 1 28-ounce can Italian tomatoes, finely chopped
• 4 fresh minced basil leaves
• 1 tablespoon minced fresh flat leaf parsley
• Sea salt and freshly ground pepper to taste

In a skillet over medium-high heat, heat the olive oil. Sauté the onion, carrot and celery until golden brown. Add the garlic and cook until softened. Stir in the tomatoes and their juice, basil and parsley. Reduce heat to a simmer and cook until thickened. Pour into a blender and blend until smooth. Season with salt and pepper and set aside to cool until ready to use. Makes 4 cups.