Another Napoli (with pureed sofrito)

1 celery stalks, washed and roughly chopped
1/4 carrot, washed and roughly chopped, you can use more carrot but this makes the sauce an orange colour. Some people use up to 2 carrots.
1 onion, peeled and roughly chopped
1 tsp kosher salt
2 cloves garlic, peeled and crushed
2 400ml cans of Italian whole tomatoes (San Marzano are the best for this recipe).
1/2-1 tsp oregano
5 basil leaves, washed and torn
3 tbs olive oil

Add oil, carrot, celery, onion and salt to a saucepan and fry for 5-10 on medium-high heat. Cover the saucepan and remove from heat and allow to stand for 1 hour.

Once cool, puree the vegetables with a little water and return to the saucepan. Add the cans of tomatoes, garlic and a splash of olive oil. Add the salt and oregano and simmer on very low heat with the lid on for 1 hour. Remove the lid and simmer for another 30 minutes. Remove from the heat and add the torn basil leaves and leave to sit for a few minutes. Serve with your favourite pasta.

You can play with the ratio of sofrito (onion, carrot, celery mixture) to tomato and garlic. You can even play with the concentration of each vegetbale in the sofrito combination. You may like more or less carrot etc. You can try this without the oregano. You could leave to simmer in the oven with the lid on 90 degrees celsius (fan-forced) for 1-2 hours rather than leaving it to simmer on the stovetop. This prevents you from having to stir the pot to prevent the mixture from sticking to the saucepan. I think 1/2 cup sofrito to 2 cans of tomatoes is a good ratio.