½ cup extra virgin olive oil
1 large yellow onion, small dice
2 T garlic, minced
Bouquet of sage and oregano
1 ½ cups celery, diced
3 cups of whole drunken cherry tomatoes
Heat olive oil in a pan and once hot, add diced onion, garlic, celery and bouquet.
Saute until translucent and slightly caramelized.
Add drunken cherry tomatoes and saute until they begin to break down.
Puree all of the ingredients in a food processor, season with salt and pepper.
Serve over your favorite pasta!