2 lbs. ripe Italian plum tomatoes
1 small onion, finely minced
1 small carrot, grated
1 stalk celery, minced
2 cloves garlic, peeled and minced
2 Tbsp. extra-virgin olive oil
1/8 tsp. hot pepper
2 Tbsp. fresh basil, chopped
2 cups tomato sauce
Salt and freshly ground black pepper
In a large non-reactive saucepan, cook soffrito and garlic in olive oil until onion is transparent. Add chopped tomato and sauce. Season with salt and pepper.
Simmer for 20 minutes to thicken at medium heat. Add basil and cook for a few minutes more.