1Bring a pot of water to a boil. Have ready a large bowl of iced water. Cut an X on one side of each of the tomatoes. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds.
2Chop 8 tomatoes and puree in blender or food processor.
3Chop remaining 2 tomatoes and set aside.
4In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.
5Pour in pureed tomatoes.
6Stir in chopped tomato, basil, Italian seasoning and wine.
7Place bay leaf and whole celery stalks in pot.
8Bring to a boil, then reduce heat to low, cover and simmer 2 hours.
9Stir in tomato paste and simmer an additional 2 hours.