1 cup of your favorite Oli+Ve Medium or Robust EVOO2 large cloves garlic, minced3 medium onions, finely chopped (about 2 cups)1 large carrot, finely chopped2 stalks celery, finely chopped1 (35-oz.) can Italian plum tomatoes1/4 t pepper1 T chopped basil, or 1 t dried1/8 t sugar1/2 t salt (if tomatoes are salt-free) DIRECTIONS Heat oil in large skillet.Add next 4 ingredients and cook 10 minutes over medium heat.Push tomatoes and juice through a sieve (to remove seeds) and stir into vegetables in skillet. Add remaining ingredients and simmer 30 minutes. Variations: For a velvety smooth sauce, puree cooked sauce in a food processor. For a darker sauce, cook vegetables until brown before adding tomatoes.