½ cup extra-virgin olive oil

1 large sweet onion, chopped

2 cloves garlic, minced

1 large stalk celery, finely chopped

1 large carrot, peeled and grated

¼ teaspoon freshly ground black pepper

⅛ teaspoon mustard powder

1 (14.5-ounce) can Muir Glen Organic No Salt Added Diced Tomatoes

¼ teaspoon (or to taste) granulated sugar

⅛ teaspoon dried lemon granules, crushed

1 (15-ounce) can Muir Glen Organic No Salt Added Tomato Sauce

1 (28-ounce) can Muir Glen Organic No Salt Added Tomato Purée

2 dried bay leaves

½ teaspoon dried oregano, crushed

½ teaspoon dried basil, crushed

Pinch red pepper flakes

Optional: 1 teaspoon onion powder

Optional: 1 teaspoon garlic powder

Optional: 4 tablespoons unsalted butter or fine extra-virgin olive oil

• In a large, deep nonstick sauté pan, heat the oil over medium-high heat. Add the onion and garlic; sauté until soft and translucent, about 5 to 10 minutes. Add the celery, carrots, black pepper, and mustard powder; mix well. Sauté for 5 minutes. Drain the juice from the diced tomatoes and reserve. Add the drained tomatoes to the pot; sauté until all the vegetables are soft, about 5 to 10 minutes. Add the sautéed tomato mixture to the bowl of a food processor; process until smooth. Return to the pan.

• Add the reserved juice from the tomatoes, the sugar, lemon granules, tomato sauce, tomato purée, bay leaves, oregano, basil, and red pepper flakes; reduce heat and simmer, uncovered, for 45 minutes. Remove the bay leaves and check for seasoning, adding the garlic and onion powders at this time, if desired. Simmer for an additional 15 minutes or until thick. If the sauce tastes too acidic, add a little bit more sugar or some fresh or dried thyme, a pinch at a time; if you're not watching your fat and cholesterol, you can also mellow the flavor by whisking in some unsalted butter, 1 tablespoon at a time; otherwise, use fine extra-virgin olive oil.