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Heat olive oil over medium high heat in a large pot or French oven.
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Cook the onions, garlic, 1 tsp salt, and celery until soft; about 10 minutes
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Once the vegetables are soft, add the tomatoes and cook for an additional 5 minutes, breaking them up.
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Transfer the vegetables to a food processor and puree until smooth.
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Return to the sauce to the pot and add the herbs, remaining salt, water, and tomato paste.
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Bring to a boil and allow to boil for 5 minutes, stirring continuously.
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If using Parmesan cheese, stir it in until well blended.
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Reduce to low and simmer for an hour.
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Serve and Enjoy or portion out, allow to completely cool, and freeze for up to one month.