Ingredients
1tablespoon extra virgin olive oil1cup chopped onion⅓cup chopped carrot⅓cup chopped celery3cloves garlic, peeled and chopped1tablespoon dried oregano1tablespoon dried basil1bay leaf½cup white vermouth or dry white wine3cans (14 ounce) diced tomatoes, with juices2tablespoons tomato paste¼teaspoon kosher salt¼ teaspoon freshly ground pepper
Preparation
Preheat Cuisinart™ Electric Skillet to 250°F; add oil and stir to coat surface. Sauté the onion, carrot, celery, and garlic until tender, about 3 minutes. Add oregano, basil and bay leaf; stir for 30 seconds. Add vermouth and stir until reduced by half. Add the tomatoes and tomato paste. Reduce heat to keep sauce at a simmer. Cook uncovered, for about 30 minutes, stirring occasionally, until thickened slightly. (If serving with Turkey Meatballs, add them to sauce about 10 minutes before serving.) Taste for seasoning and add salt and pepper if desired. Remove bay leaf before serving. May be made ahead; cool, cover and chill.
