| 1 | Chop onion, pepper, celery and garlic and saute in a heavy pan in olive oil(or vegetable oil) until soft but not browned. |
| 2 | Chop tomatoes coarsely and add to onion mixture, add bay leaf and simmer about 40 minutes, stirring occasionally. |
| 3 | Remove from heat, let cool slightly. |
| 4 | Press entire contents of this through a colander to remove seeds and pulp. |
| 5 | Return strained mixture to pan and add remaining ingredients. |
| 6 | Simmer uncovered, stirring occasionally until mix is thick and bubbly. |
| 7 | Seal in jars or freeze. |
| 8 | Makes about two quarts. |
| 9 | One or two seeded and chopped hot peppers may be added to the onion mixture for a spicy sauce. |
| 10 | Use in the last ten minutes of barbecuing as a basting sauce, preferably while sauce is still hot. |
