Mother's Tomato Sauce

Directions

Place the onion and half of the oil in a saucepan and cook until the onion is lightly browned.

Add tomatoes, carrot, parsley, garlic, salt, basil and celery.

Cook, covered, over moderate heat, stirring very occasionally, for ½ hour or until the vegetables are very soft.

Strain through a food mill, taste for salt and adjust if necessary.

If sauce is too thin, place on heat again to thicken.

Remove from heat, add the remaining oil and stir.

NOTE: For a marinara or a more piquant sauce, just before adding the last oil, add ¼ teaspoon crushed hot red pepper and 1 clove garlic passed through a garlic press or chopped very fine.

Makes 3 cups.