1 TBSP olive oil

1/2 onion, chopped

4 stalks celery, washed 7 chopped

4 cloves of garlic, minced

4- 28 oz cans of plum tomatoes (low sodium)

2 carrots, washed and shredded

1 TBSP dried oregano

1 1/2 tsp dried basil

salt and pepper to taste

Parmesan rind 2x2 inches

Preheat olive oil over medium heat
Add onion and garlic, cook until soften and transparent
Add celery and cook for another minute
Add plum tomatoes, shredded carrots, oregano, basil, parmesan rind and salt and pepper. bring to a boil and turn heat down and simmer for 45 mins, stirring occasionally. Allow to cool and place unused sauce in containers, label and freeze.