Fill a large, deep pot full of water and bring to a boil.

Place the tomatoes in and cook them until the outer layers of skin/peel begins to crack.

In the meantime, in a large fry pan, saute the garlic, onion, celery, and carrots in the olive oil for only a few minutes. Remove from heat.

Remove the tomatoes from the boiling water as soon as the cracks appear.

Allow to cool.

When cool, remove the peel/skin with your hands and remove the green stem area.

In the fry pan with the sauteed ingredients, squeeze the tomatoes through your fingers into the fry pan to sort of 'mush them up'.

Add salt.

Cook the sauce mixture for about 20 minutes or until your desired level of doneness.

Add chopped basil and parsley.

Taste. Taste. Taste.

Serve over any pasta or in any dish that requires a tomato sauce.

Freeze in plastic (sorry not glass) containers.

Or can the sauce per safety instructions for canning/preserving food.