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Pour the olive oil into a stockpot that holds at least 3 quarts. Add the garlic, onion and red pepper flakes, and cook over medium heat for 15 minutes, stirring often, until the onions start to brown. Add the crushed tomatoes,

Heat the olive oil in a large saucepan set on high heat until sizzling, about 2 minutes. Add the red pepper flakes, celery, carrot, onion, garlic, bay leaf, sage and basil, and cook for 2 minutes, stirring constantly. Reduce the

Pour the olive oil into a stockpot that holds at least 3 quarts. Add the garlic, onion and red pepper flakes, and cook over medium heat for 15 minutes, stirring often, until the onions start to brown. Add the crushed tomatoes,

Heat the oil in a large saucepan set on high heat until sizzling, about 2 minutes. Add the red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage, and basil and cook for 2 minutes, stirring constantly. Reduce the heat

Place all the ingredients in a food processor or blender and puree for 15 seconds. Transfer to a covered container and store in the refreigerator until ready to use, for up to 3-4 days.

Cook the olive oil in a medium saucepan set on medium heat until sizzling, about 2 minutes. Add the shrimp shells, garlic, onion, celery and carrot anc cook for 5 minutes. Add the tomato paste, parsley and thyme. Increase the

Slice off the asparagus tips, then slice the remaining stalk into 1⁄2-inch pieces. Set aside. Cut mushrooms in quarters; if using large mushrooms, cut in 2-inch pieces. Set aside. In a large deep sauté pan, heat 2 tablespoons of the oil.

In a large, deep sauté pan, heat the oil over medium-high heat, then add the garlic, red pepper fl akes, onion, and bell peppers. Sauté until soft, about 5 minutes. Increase heat slightly. Add ham, salt, and pepper. Sauté about