Pomodoro

This delectable sauce is a staple in my kitchen. I use it in pastas, soups, and as a pizza sauce. I typically make a large batch and store in the freezer in 16-oz portions. The color of the sauce is gorgeous and the texture is luscious...Ingredients:Two 28-ounce cans organic crushed tomatoes (I use Bianco DiNapoli, the absolute best canned tomatoes I have ever had)3 organic carrots, peeled and chopped1 stalk organic celery, chopped1/4 cup organic fennel, chopped1 medium organic yellow onion, chopped2 garlic cloves, minced1/2 cup organic olive oil1 teaspoon sea salt1 teaspoon pepper, freshly ground1 teaspoon fresh organic thyme, chopped1 teaspoon fresh organic oregano, choppedPlace olive oil in a large pot over medium heat. Add carrots, celery, fennel, and onion. Cook for about 8 minutes, then add garlic, salt, pepper, thyme, and oregano. Cook for another few minutes. Add tomatoes and simmer for about an hour. Using an immersion blender, blend the sauce slightly. Serve over brown rice penne and sprinkle with Pecorino Romano. Top with a handful of fresh arugula. Enjoy!Recipe/Photo/Styling by Cassie Winslow