Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the olive oil in a large pot, and saute the onions and green pepper until soft. add the garlic and saute another minute or two. coarsely chop the fresh tomatoes, add them to the pot and cook, stirring, until they begin to give up their juice. coarsely chop the canned tomatoes and add them, along with the tomato sauce and tomato past. stir in the seasonings, cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring occasionally. the contadina tomato sauce and paste have significantly better flavor than any others i know of. if you can't get contadina, then a small shake of tabasco will help (not enough to make it hot, just enough to give it a little sparkle).

Target recipe: in a large casserole pot, heat oil over medium high heat. add onion and garlic and saute until soft and translucent, about 2 minutes. add celery and carrots and season with salt and pepper. saute until all the vegetables are soft, about 5 minutes. add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. remove bay leaves and check for seasoning. if sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. add half the tomato sauce into the bowl of a food processor. process until smooth. continue with remaining tomato sauce. if not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. this will freeze up to 6 months.