Homemade Tomato Sauce I

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 puree in blender or food processor.Chop remaining two tomatoes and set aside.

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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 pureed 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.