6 celery ribs

2 carrots

1 Spanish onion

1 green bell pepper, stemmed and seeded

1 cup olive oil

3 tablespoons granulated garlic

1 tablespoon dried basil

1 1/2 teaspoons dried oregano

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2(28 ounce) cans crushed tomatoes

Roughly chop up the celery, carrots, onion and bell pepper. Put them in a food processor with the olive oil and pulse until very finely chopped, but not liquefied.

Heat a heavy-bottomed pot over medium heat, add the vegetable mixture, and saute for 15 minutes, stirring occasionally to prevent the mixture from scorching.

Add the garlic, basil, oregano, salt and pepper and saute for 3 minutes to help release their flavors. Add the crushed tomatoes and simmer uncovered for 1 1/2 to 2 hours, stirring occasionally to keep from scorching.

Notebook...

This is a bit different because of the pleasant texture and the more vegetable ( and less tomato) flavor. A great flavor that goes well with almost any pasta.