To make sauce from fresh tomatoes, plunge 10 cups of whole tomatoes into boiling water until they start peeling. Remove them and plunge them into an ice bath to prevent overcooking. Remove peels and seeds. Chop the tomatoes, puree 8 cups of them and set aside the remaining 2 cups.
Use a Dutch oven or a large pot to cook 1 chopped onion, 1 chopped bell pepper, 2 chopped carrots and 4 cloves of minced garlic. Cook the vegetables in butter or olive oil until the onion softens. Add the pureed tomatoes and stir in the 2 cups of reserved chopped tomatoes, 1/4 cup of fresh basil, 1/4 teaspoon of Italian seasoning and 1/4 cup of burgundy wine. Add a whole bay leaf and 2 stalks of whole celery. Bring the entire mixture to a boil, then lower the heat to a simmer and let it cook for 2 hours on low heat. Add 2 tablespoons of tomato paste and simmer for an additional 2 hours. Remove the bay leaf and celery and serve the sauce.
Serious Eats suggests using plum tomatoes with large amounts of seed pulp to extract the most flavor when making tomato sauce. Other variants of tomato sauce recipes involve slow-cooking the tomato pulp in the oven on low heat.