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Traditional Italian Tomato Sauce
A flavorful and versatile Italian sauce.

Bring pot of water to a boil and have a large bowl of iced water ready. Plunge whole tomatoes in boiling water until skin starts to peel (about 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. (Use a tomato milling machine to cut down prep time.)

In a large pot, or Dutch oven, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften (about 5 minutes at medium heat). Pour in pureed tomatoes, and then 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 for 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
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
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