Homemade Tomato Sauce I Recipe

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.

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.