Tomato Sauce

Bring a pot of water to a boil, have ready a large bowl of iced water ready. Cut an X into the bottom of each tomato, then plunge the tomatoes into boiling water until the skin starts to peel - about one minute.

Plunge into iced water and let rest until cool enough to handle, then remove peel and squeeze out the seeds.

Chop 8 tomatoes and puree in a blender or food processor.

Chop the remaining two tomatoes and set aside

In a large pan or Dutch oven over a medium heat, cook onion, bell pepper, carrots and garlic in oil and butter until the onion starts to soften, about five minutes

Pour in pureed tomatoes.

Stir in chopped tomato, basil, Italian seasoning (or fresh thyme on oregano, if using) and wine.

Please pay leave and whole celery stalks into the pot and bring to a boil.

Reduce the heat to low, cover and simmer for two hours

At the two-hour cooking point add 1 teaspoon salt - 2 tbs tomato paste-1/2 teaspoon of pepper -1/2 teaspoon of oregano, (fresh) - 1/2 teaspoon thyme (fresh) - 1/2 teaspoon salt.

After the first two hours of cooking pour into a blender to purée it, let it cook uncovered to reduce, discard bay leaf and celery, and there you have it!