In the late summer I purchase from the farmers’ market large quantities of ripe tomatoes, which I turn into sauce and stock my freezer. Once that sauce is gone, this is the one I make with canned tomatoes.

Steps

1. In a large sauté pan, heat the oil. Add onions, carrots, and celery, and cook over medium-low heat until the vegetables are tender and beginning to brown. Add the chopped garlic, stir, and cook for 1 minute. Add the chopped tomatoes, tomato juice, tomato purée, basil, and oregano.
2. Cook for about 30 minutes over medium heat, giving the pot a stir occasionally. Before serving, season to taste with salt and black pepper.