1 sm. onion, quartered
2 carrots, peeled and cut into 2 inch pieces
2 celery stalks, cut into 2 inch pieces
2 tbsp. olive oil
1 (28 oz.) can Italian plum tomatoes, drained, juices reserved, chopped
1 tsp. dried marjoram, crumbled
1 tsp. dried marjoram, crumbled
1 tsp. dried basil, crumbled
1/4 tsp. sugar
Salt and pepper
12 eggs
6 tbsp. water
6 tbsp. butter
8 oz. Mozzarella cheese, grated

Place first 3 ingredients in processor. Chop finely using on/off turns. Heat oil in heavy large saucepan over medium heat. Add chopped vegetables and saute until tender and beginning to brown, about 15 minutes. Add tomatoes, reserved juices, herbs and sugar.

Season with salt and pepper. Cover partially and simmer until tomato sauce thickens, stirring occasionally, about 35 minutes.

Whisk 2 eggs with 1 teaspoon water until well blended. Melt 1 tablespoon butter in nonstick skillet over medium heat. Pour egg mixture into skillet. Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until omelet is cooked but still creamy.

Spoon 2 tablespoons tomato sauce over half of omelet. Sprinkle with 2 tablespoons Mozzarella. Slide out onto plate, folding omelet over filling. Keep warm. Repeat process with remaining eggs, water, butter, sauce and cheese. Spoon any remaining tomato sauce over omelets.

Can prepare sauce up to 1 month ahead. Freeze.