Marinara Sauce

2 Quarts

10 big garden tomatoes, or 15 romas or 2- 38 oz cans of tomato(don't drain)

1 Large onion or 2 Small, chopped

2 stalks celery, chopped

2 carrots, chopped

3 Tablespoons olive oil

1 bay leaf

6 cloves garlic, minced

2 Tbls Fresh Basil or 2 teaspoons dried basil

1 Tbls Fresh Oregano or 1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 teaspoons sugar or honey or splenda

2 teaspoons balsamic vinegar

1 Tbls Butter

Bring water in a large stockpot to a boil. Drop half of the tomatoes into the boiling water and boil for 45 seconds. Remove to a big bowl of ice water. Repeat with the other half of the tomatoes.Peel the skins off of the tomatoes, they should slide right off after you break the skin. Cut out cores and cut tomatoes into big 2-3 inch chunks. put in a bowl and set aside. Sautee the onion and garlic in the oil for 10 mins over medium heat until translucant. Add carrots, celery and 1/2 tsp salt and pepper sautee until tender, about 10 Min. Place the tomatoes, bay leaf, basil, oregano and sugar into the pot with the onions, simmer uncovered 1 hour until thickened. Add Baslamic Vinegar and 1 Tbls of butter to cut the acid. Taste and add more sugar or salt as needed.