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[supermom]

Marinara Sauce

Yield: 3 pints

6 pounds ripe Italian-type tomatoes

1 cup very finely minced onion

1/2 cup very finely minced celery

1/4 cup extra virgin olive oil

1 teaspoon sugar substitute

Ground white pepper to taste

Optional seasoning (any one of the following): 2 teaspoons ground coriander

1/2 to 1 teaspoon dried marjoram

1 teaspoon dried basil

1/4 to 1/2 teaspoon dried oregano

1 to 2 teaspoons salt, to taste

Drop a few tomatoes at a time into boiling water. Let the water return to a boil, then remove the tomatoes and drain.

Peel and chop.

In a large saucepan, cook the onion and celery in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times. Uncover and stir, over the heat for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.

Add the tomatoes, sugar substitute, and pepper and simmer gently, covered, for 15 minutes.

Puree the sauce through the medium disc of food mill.

Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often. Add salt to taste.

If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.

Cool the sauce and refrigerate it. It will keep, refrigerated, for about a week, or for several months if frozen.