2 lg. cans whole tomatoes
2 lg. cans crushed tomatoes
2 lg. cans pureed tomatoes
1 lg. can tomato paste
5-6 lg. cloves garlic
Fresh oregano and basil
Salt and pepper
2 lg. onions, chopped
2 celery stalks
3 tbsp. oil
1 med. eggplant, optional, peeled and cubed

Into very large pot (8 quart) put oil. Saute onions and garlic and herbs and salt and pepper and eggplant, cubed. Add all tomatoes; stir real well. Wash celery and put into pot whole (for flavor). Cook over very low heat for 5-6 hours. Salt and pepper again to taste.

NOTE: Add any meat you like (sausage or hamburger) or add other vegetables such as mushrooms, squash (zucchini and yellow summer), green peppers.