4 lb fresh or canned tomatoes
1 large onion
 1 large carrot,
1 stalk celery, 1 clove
garlic, coarsely chopped
1 tablespoon finely chopped parsley
8 fresh basil leaves, torn
1/4 cup extra-virgin olive oil
1 teaspoon sugar
salt and freshly ground black pepper to taste

Saute the onion, carrot, celery and garlic in a skillet with the oil for 5
minutes.
Add the tomatoes, parsley, basil, salt, pepper, and sugar.
Cover and cook over low heat for about 45 minutes, or until the tomato and oil
begin to separate.