Hazan Tomato Sauce I

This, I make tonight:

Marcella Hazan Tomato Sauce I
(modified for anti-celery)
for 6 servings
2 lbs fresh ripe plum tomatoes
1/2 cup olive oil
1/2 cup finely chopped yellow onion
1/2 cup finely chopped carrot
2 tsp salt
1/4 tsp granulated sugar

1. Wash tomatoes in cold water. Cut them in half, lengthwise. Cook in covered saucepan at a steady simmer for 10 minutes. Uncover and simmer gently for
1.5 hours or more (until each tomato is cooked).
2. Puree the tomatoes through a food mill into a bowl. Discard the seeds and skin.
3. Rinse and dry the saucepan. Put in the olive oil, then add the chopped onion, and lightly sautee over medium heat until just translucent, not browned. Add the carrot and saute for another minute. Add the pureed tomatoes, the salt and sugar, and cook at gentle simmer, uncovered, for 20 minutes (until thickened to taste). Stir from time to time when cooking.