Step 1

In a a small saucepan, heat oil over medium high heat. Add the onions, carrots and celery and saute until soft, about 5 minutes. Add the garlic, salt and pepper, stir and cook for a minute more.

Step 2

Add the tomatoes, basil, oregano and bay leaf and bring to a gentle boil.

Step 3

Reduce heat and simmer, stirring occasionally for 20 minutes.

Step 4

Remove pot from heat and remove bay leaf.

Step 5

Use an immersion blender or a stand blender and pulse a few times to slightly puree the vegetables. You want the sauce to still have some texture to it, so be careful not to puree completely.

Step 6

Add the butter and honey and stir until butter is melted. Taste and season with a pinch of salt, if necessary.