Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large pot cook onion, celery and carrots in the oil until tender-around 20 minutes. stir a few times. add garlic and cook for 2 more minute. add tomatoes, sugar and pepper and stir. put through a food mill if you would like smooth sauce-whirl in a processor if you dont have a mill. add remaining seasonings except salt and cook to desired consistency. add salt, remove bay leaf. pack into clean hot jars leaving 1/2 inch head space. process for 45 minutes at altitudes up to 1000 feet. there is no set amount of what your yield is as it depends on how much you cook it down. i boil 8 pint jars. you can freeze this also.

Target recipe: if fresh tomatoes aren't available, you can substitute a 28-ounce can of whole tomatoes, undrained and chopped, plus a 28-ounce can of diced tomatoes, undrained, instead. to balance the flavor and thicken the sauce, add 3 tablespoons of tomato paste and 1 teaspoon of sugar to the canned tomatoes. heat oil in a large saucepan over medium heat. add garlic; cook 2 minutes, stirring frequently. add tomato, salt, and pepper; bring to a boil. reduce heat; simmer 25 minutes, stirring occasionally. stir in basil and parsley, and cook 1 minute. serve over pasta.