Tomato sauce

Ingredients

• 10 ripe tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 teaspoon Italian seasoning
• 1/4 cup Burgundy wine
• 1 bay leaf
• 2 stalks celery
• 2 tablespoons tomato paste
• 3 tsp of sugar
  

Directions

1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.