Bring a pot of water to the boil

Have ready a large bowl of iced water

Cut a cross in the top of each tomato, then plunge the whole tomato to the boiling water until the skins begin to peel about one minute

Remove with a slotted spoon and place in the iced water. Let them rest until cool enough to handle, then remove the peel and squeeze out the seeds

Chop ate tomatoes and purée them in a blender or food processor.

Chop the remaining two tomatoes and set aside

In a large pot or Dutch oven over a medium heat, cook onions,p, carrot and garlic in oil and butter until the onions start to soften about five minutes

Pour in pureed tomatoes, stir in chopped tomato, basal, Italian seasoning (or fresh herbs) and wine

Place the bay leaf and whole celery stalks into the pot.

Bring to a boil then reduce the heat to low, cover similar for two hours

At the two-hour cooking point add: 1 teaspoon salt; 2 tablespoons tomato paste; one half of pepper; one half of oregano (fresh); 1/2 teaspoon of time (fresh); 1/2 teaspoon salt

Pour the sauce into a blender to purée, then let it cook uncovered to reduce.

Discard bay leaf and there you go!