2 celery stalks
2 med. carrots
1 med. onion
3 tbsp. olive or vegetable oil
1 (28 oz.) can plum (pear) tomatoes
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper

Chop vegetables; cook 5 minutes. Add tomatoes (broken up) and juice; boil over high heat. Reduce heat, cook 10 minutes uncovered. Stir. Add 1/2 cup heavy cream or 1/2 and 1/2, 2 teaspoons basil, and stir. Serve over hot pasta of your choice.