6 ripe med. tomatoes (2 1/4 lb. total)
1 1/2 c. coarsely chopped onions
1 lg. or 2 sm. carrots, sliced
1 lg. rib celery with leaves, cut in chunks
1 (6 oz.) can tomato paste
1/4 c. water
2 lg. cloves garlic, crushed
5 sprigs parsley
2 1/2 tsp. dried basil leaves, crushed
1 tsp. dried oregano leaves, crushed
1 tsp. sugar

Place tomatoes, onions, carrots, celery, tomato paste, water, garlic, parsley, basil, oregano and sugar in a 4-quart saucepot. Cover and bring to a boil over medium heat; reduce heat to low and simmer for 1 1/2 to 2 hours or until vegetables are tender, stirring occasionally. Cool to room temperature.

Place mixture, 1/3 at a time, in a blender container. Cover and blend until almost smooth.

Reheat in a heavy saucepan over low heat. Use on pasta or as a sauce on chicken, omelettes, baked eggplant or spaghetti squash.