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1/2 c Olive oil
3 md Onions
-sliced thin 2 Celery
-chopped fine 1 ts Oregano
1 ts Basil
1 ts Thyme
8 lg Ripe tomatoes
-stemmed and quartered Salt and pepper 1 pn Sugar
1/2 c Tomato paste
1/4 lb Fresh mushrooms
-sliced thin 1/3 c Dry white wine
Heat olive oil in heavy skillet.
Saute onions gently until tender and transparent, about 10 mins.
Add celery and herbs; cook 5 mins.
Add tomatoes.
Stir in salt, pepper, sugar and tomato paste. Bring to boil and stir.
Simmer 35 mins., stirring occasionally.
Add mushrooms and white wine.
Continue to cook until sauce is thick, about 15-20 mins.
From “The Hay Day Cookbook” FREDDI MICHAEL (DECEASED BUT NOT FORGOTTEN)
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