Marinara Sauce

This is our families new favorite sauce and it is healthy too!

1 Tb. olive oil
2 celery stalks, diced
2 carrots, diced
1 large onion, diced
4 garlic cloves, minced
2 (28 oz. cans) diced tomatoes
2 Tb. chopped fresh basil or 2 tsp. dried
1 tsp. salt
1/ 2 tsp. black pepper
pinch red pepper flakes

Heat oil in large Dutch oven over medium heat. Add celery, carrots, and onions; cook, stirring occasionally until vegtables are tender, 8 minutes. Add garlic, cook stirring constantly until fragrant, 30 seconds. Meanwhile, place 1 can tomatoes in food processor and process until smooth. Add both cans of tomatoes, basil, salt, black pepper, and pepper flakes to pot, bring to boil. Reduce heat and simmer, uncovered, until sauce is thickened, about 35 minutes. Use sauce immediately or transfer to container and let cool. Cover and refrigerate up to 3 days or freeze for 3 months.