Blanch tomatoes in hot water for 3 minutes, remove, run through cold water and remove the skin & seeds. Blend in a mixer grinder & keep aside. Heat a clean saucepan, pour oil, sauté chopped garlic & onions with bay-leaf, add celery & the puree to finish. Boil for a while, season with salt and white pepper and sugar (if the tomatoes are too sour). Finish with the Herbs Oregano & Basil.

Note: For an Indian flavoured sauce, 5gms of curry powder can be added to it.