Sauté the onion, carrot, and celery in the oil in a large nonreactive sauté pan over medium heat until the vegetables are soft, about 10 minutes. Add the tomatoes, tomato paste, garlic, salt, and herbs. Bring to a boil, reduce the heat, cover the pan, and allow to simmer for 20 minutes, stirring occasionally. Strain the mixture well.
Add the stock to the sauté pan, then add the strained