Italian Base

🥘 Ingredients

• celery ribs 3
• small carrots 5
• large yellow onions 2
• garlic cloves 12
• packed tablespoon fresh rosemary leaves 6 g
• red pepper flakes for a kick 1 tsp
• tomato paste 1
• extra virgin olive oil ¼ cup
• whole peeled tomatoes or crushed tomatoes 2
• Kosher
• nutritional yeast ¼ cup
• bay leaves 2
• dry white wine ½ cup
• organic cane sugar ¼ tsp

1. 1

   Prepare: celery ribs , small carrots , large yellow onions , garlic cloves , packed tablespoon fresh rosemary leaves , red pepper flakes for a kick , tomato paste , extra virgin olive oil , whole peeled tomatoes or crushed tomatoes , Kosher salt and freshly cracked black pepper, nutritional yeast , bay leaves , dry white wine , organic cane sugar .
2. 2

   In a food processor, combine the celery and carrots. Pulse (not blend) several times until finely minced, stopping to scrape down the sides with a silicone spatula. Transfer mixture to a large bowl.
3. 3

   To the food processor, add about half of the following: onions, garlic, rosemary, red pepper flakes, and tomato paste. Layer the remaining half on top and pulse (not blend) several times until onions are finely minced. Push down the ingredients as you go if needed. NOTE: If your food processor is smaller than 12 cup, do this in two batches.
4. 4

   Heat a Dutch oven or large saucepan over medium-high with the oil. Once shimmering, add both of the blitzed vegetable mixtures. Season with a few pinches of salt. Cook for 15-20 minutes , stirring just occasionally, or until the onions and carrots have softened. If your food processor missed any vegetables, pick out any chunks that are too big. While the veggies cook, add the whole peeled tomatoes to the large bowl from step 1. Crush them with your hands. Add in 2 tsp kosher salt, a generous amount of pepper, nutritional yeast, and bay leaves.
5. 5

   Optional (skip if not using wine): Once the veggies have softened, pour in the wine and use it to scrape up any browned bits. Simmer for timer minutes, or until the smell of wine cooks off.
6. 6

   Add the tomato mixture to the pot and stir well. Reduce the heat to a simmer and simmer for 15 minutes , stirring occasionally, until thickened.
7. 7

   Taste, adding 1/4 tsp sugar to balance the acidity, only if needed. Season with salt and pepper to taste. NOTE: Make sure this base tastes right to you, as it will be a primary component this week.
8. 8

   Remove bay leaves. Once cool, store in the fridge for 4 to 5 days.