Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], 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.

Target recipe: place the tomatos, veggies and herbs into a pan. cover and cook over a low heat to allow all the veggies to release their juices and simmer slowly together until pulpy (about 30-45 minutes). allow to cool then whizz in a food processor. put sauce into a pan and boil rapidly over a medium heat until sauce is thickened a little, or to your liking. take care not to let sauce burn. adjust seasoning. this sauce freezes well.