2 tablespoons olive oil
2 large onions, chopped
3 large carrots, chopped
1/4 stalk (the whole head) celery, chopped
1 head garlic, peeled and chopped
1/2 cup Burgundy wine
3 pounds fresh, imported, tomatoes, peeled, seeded and chopped
Leaves from 2 sprigs fresh basil, chopped
Leaves from 2 sprigs fresh thyme, chopped
2 tablespoons salt
1 tablespoon black pepper
Heat olive oil in a large saucepan over medium heat. Add onion, carrots, celery and garlic and cook until tender. Deglaze pan with wine. Add the tomatoes and simmer, stirring occasionally for about an hour. Add the basil, thyme, salt and pepper and simmer another hour.