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Simple and Quick San Marzano Tomato Sauce
  • ¼ cup extra-virgin olive oil
  • ½ small onion chopped
  • 1 large clove garlic chopped
  • 1 stalk celery chopped
  • ½ carrot opt. chopped
  • Sea salt and freshly ground black pepper q.b. (quanto basta) to taste
  • 1 28 oz. San Marzano peeled tomatoes in Sauce
  • 2 to 3 fresh basil leaves rolled up and thinly sliced chiffonade
  • 1 dried bay leaf
  • 1 ½ Tablespoon rinsed capers
  • 2 Tablespoons unsalted butter
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