Fresh Tomato Sauce

• 4 pounds fresh tomatoes
• 1/4 cup olive oil
• 1 small onion
• 2 to 3 small cloves of garlic
• 1/2 medium carrot
• 1/2 stalk of celery
• Salt and pepper to taste

Directions

1. To peel the tomatoes, bring a pot of water to boil. Cut an X in the bottom of each tomato. Blanche the tomatoes in the boiling water for 45 seconds, then set them aside in a large bowl as you finish blanching the rest of the tomatoes. When the tomatoes are cool enough to handle, slide the skin off of each tomato. If one gives you trouble, toss it back in the boiling water for another 10 seconds until the skin loosens up. Discard the skins.
2. Cut tomatoes into halves or quarters. Squeeze the seeds out over a strainer over a bowl and reserve the juices. Discard the seeds, but reserve the liquid. Put tomatoes back into the large bowl and set aside.
3. Cut the onion, garlic, carrot, and celery into chunk and pulse in a food processor to form a paste. Heat the olive oil in your pot then add the paste. Cook the paste until it starts to take on a little color, about 15-20 minutes. Add your tomatoes and the reserved tomato juice and bring to a simmer, lowering the heat to medium-low to keep it at a gentle simmer. Simmer your sauce, stirring occasionally, for about 45 minutes or until it is as thick as you want it.
4. Use an immersion blender to puree your sauce. Store in jars or freeze.