Homemade Tomato sauce #2

10 ripe tomatoes (or canned tomatoes) - 2 Tbsp olive oil 2 Tbsp butter - 1 onion, chopped - 1 green bell pepper, chopped - 2 carrots, chopped - 4 cloves garlic, minced - ¼ cup chopped fresh basil - ¼ Tsp Italian seasoning - ¼ cup Burgundy wine - 1 bay leaf - 2 stalks celery - 2 Tbsp tomato paste

1.Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and Purée in blender or food processor. Chop remaining two tomatoes and set aside.
2.In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in Puréed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.