Ingredients
3/4 cup coarsely chopped red onions
1/2 cup coarsely chopped celery
1/4 cup coarsely chopped carrot
3 cloves garlic, crushed
1/4 cup torn fresh basil leaves
3 tablespoons extra-virgin olive oil
2 teaspoons freshly chopped flat-leaf parsley
Pinch of crushed red pepper flakes
4 1/4 cups canned whole tomatoes, crushed
Coarse salt and freshly ground black pepper
Preparation
Place onion, celery, carrot, garlic, half of the basil, half of the parsley, and olive oil in a large skillet over medium-high heat. Cook, stirring, until vegetables are softened and begin to caramelize, about 20 minutes.
Add red pepper flakes and season with salt; cook, stirring, until vegetables are soft and golden, 15 to 20 minutes more. Add tomatoes and bring to a simmer. Add 1 cup water, remaining basil and parsley. Season with salt and let simmer for 30 minutes. Season with salt and pepper before using.
