Garden-Style Pasta Sauce
14 medium-sized tomatoes, de-skinned and de-seeded
1 bell pepper, chopped
1 onion, chopped
2 carrots, chopped
6 cloves garlic, finely minced
2 Tb olive oil
2 Tb butter
2 Tb dry basil (or 1/4 c. fresh)
1 tsp oregano (or 1 Tb fresh)
1 Bay Leaf
2 Tb tomato paste
2 stalks of celery, halved
1/2 c red wine
Heat olive oil and butter in a dutch oven or large pot.
Saute pepper, carrots, onion & garlic until onions are soft.
Meanwhile puree 3/4 of tomatoes in a blender or food processor.
Add blended tomatoes to pot.
Chop remaining tomatoes, add to sauce. Add remaining ingredients.
Bring to a boil, then reduce heat to very low, and cover.
Simmer 4 hours, stirring periodically.
Discard bay leaf and celery stalks. That's it! Serve as you would any pasta/spaghetti sauce.