1/4 c. olive oil
5 cloves garlic, sliced open
3 cans tomatoes (pureed)
2 tbsp. parsley
2 tbsp. basil
1/2 tsp. salt (to taste or optional)
1 tsp. celery leaves
1 tbsp. tomato paste

Heat oil to warm. Add garlic cloves and cook on low to medium heat until cloves slightly brown up. Add tomatoes and stir. Add parsley, basil, salt, celery leaves and stir well. Bring to a boil for 1 minute. Then reduce heat to low, cover and let simmer 30 minutes. This is a light sauce. Add tomato paste, if a thicker sauce is desired.

Makes 6 servings of sauce.