Heat oil in a small saucepan on medium-high. Sauté onions, carrots, and celery until soft, about 5 minutes. Add garlic, salt, and pepper, and cook for another minute.
Stir in tomatoes, basil, oregano, and bay leaf. Bring to a gentle boil.
Lower heat and simmer for 20 minutes, stirring occasionally.
Take the saucepan off the heat and remove the bay leaf.
Blend the sauce slightly using an immersion or stand blender. Aim for a partially pureed texture, not completely smooth.
Mix in butter and honey until the butter melts. Taste and add a pinch of salt if needed.
Notes
Tenderize the Vegetables: For a flavorful base, cook the vegetables until they are soft and tender. For an added layer of complexity, let them lightly brown to achieve a roasted flavor profile.
Blending Options: Use either an immersion blender or a standard countertop blender to achieve a smooth texture in your tomato sauce. Both methods work well for turning those cooked vegetables into a velvety mixture.
Adjust the Sweetness: The honey content in the recipe is adjustable. If you prefer a sweeter sauce, feel free to add more honey, or dial it back if you're not a fan of sweeter tomato sauces.