Dice onions and celery and sauté in a little olive oil. Stir in sugar and let it caramelize. Add tomatoes, bay leaves and sea salt and bring everything to a boil over low heat. Stir in basil stems and a generous drizzle of olive oil and simmer, stirring repeatedly. Once the sauce has reduced to the desired consistency, strain through a float (or strainer) and season mildly with freshly ground salt and pepper.
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