Karen wrote:

> I knew a lady (our kids were in swimming lessons together and we
> talked recipes) who was Jewish and was from Italy. She made her
> marinara sauce with diced carrots and celery and other vegs I can't
> remember but probably garlic and onion and tomato.
>
> The part that I remember the most is that she strained it in the end.
> I have always wanted to try that but always leave it chunky.
>

you could try using an immersion blender ("the boat motor" we call it)
to puree it. I wouldn't want to strain it because of the removal of
chunks would be a removal of flavor as well as nutritious bits.