Homemade Tomato Sauce

Gather the ingredients.

Bring a large pot of water to a boil. Prepare a large bowl of ice water.

Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute.

Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle.

Remove peels, squeeze out seeds and chop 8 tomatoes.

Puree tomatoes in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.

Heat butter and oil in a large pot or Dutch oven over medium heat. Add carrots, onion, bell pepper, and garlic; cook and stir until onion softens, about 5 minutes.

Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.

Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.