3 tbsp. oil
1 lg. onion, minced
1/2 green pepper, diced
2 stalks celery, sliced
1 carrot, diced
1 clove garlic, minced
6 lg. very ripe tomatoes
1/2 c. water or vegetable juice
2 tsp. vegetable salt
1 tsp. sugar
1 tsp. basil
2 sprigs parsley
1/2 tsp. oregano
1/2 bay leaf

Heat oil in skillet. Add onion, pepper, celery, carrot and garlic. Saute 5 minutes. Add tomatoes, then all the remaining ingredients. Simmer 45 minutes. Whiz or strain sauce. Store in refrigerator.