This is an adapted recipe from Giada De Laurentis' "Everyday Italian" cookbook.
2 to 3 Tablespoons olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
1/2 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves
In a small pot or skillet, heat oil and add the onions, garlic, celery, carrots, salt and pepper and saute until translucent. Plug in your crockpot and turn on high. Add the canned crushed tomatoes to the crockpot along with the bay leaves. When your veg is translucent add to crockpot. At this point I also add more salt and pepper. Stir to mix well, cover and let cook on high 1 to 2 hours. I usually stir mine once or twice during the cooking time. Remove bay leaves when done. Freezes wonderfully!
Freezing Celery! I generally hate celery so when I buy it for this recipe I have a lot leftover, but I have found that celery freezes very well. Wash and finely chop, lay on a baking sheet and place in the freezer. Wait about 15 minutes, then move the celery around on the baking sheet with a spoon or spatula. Freeze for 20 minutes more then place in a freezer safe container.
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