1 1/4 cups onions, finely chopped
1 1/4 cups celery, finely chopped
1 cup carrots, finely chopped
1/2 cup olive oil
1 teaspoon minced garlic
8 pounds ripe plum tomatoes, peeled, seeded and chopped
1 teaspoon granulated sugar (optional)
Freshly-ground black pepper
1 bay leaf
1 teaspoon dried basil, oregano or marjoram
1/4 teaspoon fennel seed (optional)
1 teaspoon salt (or to taste)

Cook onion, celery and carrots in olive oil over medium heat in a large pot, covered, until the vegetables are tender about 20 minutes. Stir occasionally. Add garlic and cook 2 minutes. Add tomatoes, sugar and pepper. Simmer over low heat for 15 minutes. Put the sauce through the medium disc of a food mill if you prefer a smooth sauce. Omit this step if you prefer a smoother sauce.

Add remaining seasonings (except salt) and simmer, stirring often, until sauce reaches desired consistency (about 20 minutes). Add salt. Remove bay leaf.

Pack into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath 45 minutes.