Ingredients

2 Tbsp. olive oil
1/2 C. onion, chopped (1/2 large onion)
1 C. carrot, chopped finely
2 celery stalks, finely chopped
1/2 green pepper, finely chopped
8 medium fresh tomatoes peeled, cored and chopped, or 29 oz. whole tomatoes,
chopped
1/4 C. tomato paste
1 C. water (omit if using canned tomatoes)
1 tsp. ground basil, or 4 fresh basil leaves, washed
1/4 tsp. dried oregano
1/4 tsp. black pepper

Cooking Instructions

Heat oil in a large skillet, preferably nonstick, over medium heat. Add onion, carrot, celery, and green pepper. Saute until the onion is translucent, about 3 to 5 minutes. If vegetables begin to stick, add a small amount of water. Add remaining ingredients, except the black pepper; stir the mixture until well blended. When sauce begins to simmer gently, cover and let simmer for 30 to 40 minutes, stirring occasionally. Remove from stove. Season with black pepper and serve.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)