Italian Tomato Sauce
This classic tomato sauce and any of its variations may be kept in the refrigerator for up to 4 days or frozen for up to 3 months.
Heat in a large skillet over medium heat the extra-virgin olive oil. Add the parsley, onion, carrot, celery Stir until the onions are golden brown, about 5 minutes.
Add the garlic and basil leaves or rosemary, sage, and thyme. Stir for about 30 seconds.
Stir in the ripe tomatoes, peeled if desired, seeded and coarsely chopped Salt and ground black pepper to taste
Simmer uncovered, until the sauce is thickened, about 10 minutes. Remove the herb sprigs.