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: on low light, put tomatoes in saucepan. in a frying pan, fry garlic in extra virgin olive oil, just enought to coat the pan. once they start to sizzle, add to tomatoes and stir. if using the onion, saute in olive oil as well and add to tomotoes and stir. add wine to frying pan and scrape pan with a wood spoon. once wine starts to boil, about 30 seconds, add to tomatoes and stir.(be careful, do this on a low light or shut the gas off). once the gravy starts to bubble, add and stir oregano, then the basil, then season with salt and pepper. simmer on low light for about 45 minutes, stirring frequently. the sky is the limit, serve over any pasta you wish. can be used in lasagnas and parmigianas too.leftovers can be frozen for up to 3 weeks.