1 c. olive oil
3 c. onions, finely chopped
8 cloves garlic, finely minced
1 c. carrots, finely diced
1 c. parsley, finely chopped
1 c. celery, finely diced
8 lbs. tomatoes, skinned & seeded
2 (6 oz.) cans tomato paste
7 tbsp. fresh basil, finely minced (or 2 tbsp. dried basil)
2 tsp. fresh oregano, chopped (or 1 tsp. dried oregano)
1 tsp. salt
1 tsp. white pepper
2 Bouquet Garni

Heat the olive oil in a large stock pot. Add the first 5 ingredients and cook over low heat, without browning, for about 20 minutes. Coarsely chop the tomatoes and add the tomato paste, basil, oregano, Bouquet Garni and salt and pepper. Simmer the sauce for 1 1/2 hours. Stir often. This may be used immediately or cooled and refrigerated in sealed jars for 1 to 2 weeks or frozen for 2 to 3 months. It may also be canned, using the traditional water bath method. Makes approximately 4 quarts.