1/2 c. chopped onion
1/4 c. chopped celery
1 clove garlic, minced
2 tbsp. oil
2 lb. ripe tomatoes, cut up, peeled
1/2 tsp. sugar
1 1/2 tsp. oregano
1/2 tsp. basil

In a large pan cook onion, celery and garlic in oil until vegetables are tender. Stir in tomatoes, sugar and 1/4 teaspoon pepper. Bring to a boil, reduce heat. Boil gently uncovered for about 40 mutes. Stir occasionally. Put through sieve. Makes 1 1/2 cups.