tomatoe sauce

2 small onions
2 stalks celery
2 red bell peppers
2 zucchinis
2 carrots

Heat large saucepan over medium heat.  Add a Tablespoon of olive oil followed by all of the veggies.  Add a large pinch of oregano and 2 bay leaves.  Cook for 20 minutes. 

1 butternut squash
4 cans (14.5 oz) tomatoes with juice
2 C water
pinch of sea salt
pepper

Bring to a boil and simmer for 30 minutes.  Let sauce cool, take out bay leaves and put in blender.