What you will need…
2 tablespoons extra virgin olive oil
2 cloves garlic, peeled and minced
1 medium onion, peeled and diced
2 celery stalks, diced
2 carrots, peeled and diced
2 cans (28 ounces each) crushed tomatoes
salt and pepper to taste
optional – red pepper flakes, basil and oregano
1. Heat the olive oil in a large soup pot over medium heat. Add the garlic, onion, celery and carrots and cook until soft, about 8 minutes, stir frequently to keep them from sticking to the pan.
2. Add the tomatoes and stir to blend well.
bring to a boil and immediately lower heat to a slow simmer. Cover and continue to cook for 30 minutes, stirring frequently, seasoning to taste with salt and pepper.
Add red pepper flakes, basil or oregano as desired.
Use within 5 days or freeze.
From Readers Digest Instant Money Savers Book