Michelle served the Polenta Fries with a Simple Homemade Tomato Sauce.
Leftover tomato sauce can be freeze up to 6 months. Allow it to cool completely and pour into 1 to 2 cups portions into freezer plastic bags or glass containers for freezing.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/2 small onion, chopped
- 1 clove of garlic, chopped
- 1/2 stalk celery, chopped
- 1/2 carrot, chopped
- Sea salt and freshly ground black pepper
- 1 (32 ounce) can crushed tomatoes
- 1 dried bay leaf or basil
- 2 tablespoons unsalted butter, optional
Source: this recipe is adapted from foodnetwork.com
Instructions
 In a large casserole pot or Dutch oven, heat oil over medium high heat.Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.
Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. |
 Add tomatoes and bay leaf and simmer uncovered on low heat for 1 hour or until thick.
Remove bay leaf and check for seasoning. |
 Process the tomato sauce with a hand held blender until smooth.Add unsalted butter to round out the acidic flavours. |