Vegetarian Spaghetti Sauce

Ingredients

• 1 medium bunch celery (10-12stalks)
• 1 medium white or yellow onion
• 3-4 cloves fresh garlic
• 3 T. olive oil
• 2 28-oz. cans tomato puree
• 1 28-oz, can crushed tomatoes with basil
• 1/2 c. chopped fresh parsley
• 1 T. ready-to-use chopped basil

Instructions

1. Chop celery and onion into pieces that will fit into a food processor.
2. Using the chopping blade for your food processor, combine celery, onion and garlic and process until ingredients are well-chopped and liquidy.
3. In a large stock pot, heat olive oil over medium heat.
4. Add celery, onion and garlic mixture and cook until most of the liquid is evaporated, stirring frequently to prevent burning.
5. Make a well in the center of the pot.
6. Add tomato puree and crushed tomatoes, stir.
7. Fill cans from tomato puree with water and add to pot, stir.
8. Bring sauce to a boil, stirring frequently.
9. After the sauce comes to a boil, reduce heat to low and continue to simmer for 4-5 hours.
10. Remove sauce from heat and stir in the parsley and basil.
11. Allow sauce to cool before putting into freezer containers.