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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: