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Heat olive oil in a large sauce pan and cook the onion over gentle heat, till it softens but do not allow it to get brown.
Now add the celery, carrots, garlic, bay leaf and thyme to the onion.
Cook for around 7 minutes, stirring occasionally, to avoid vegetables from sticking to the base.
Add the chopped tomatoes and sugar. Follow this by seasoning them properly with salt and pepper.

Take a medium sized saucepan and melt the butter in it.
Add celery and onion and make a saute over medium heat, for around 5 minutes.
Keep on stirring so that it does not get brown. Rather do not let it get too brown.
Stir the tomatoes, add sugar and simmer it after covering it and cook for around 6 - 8 minutes. Cook till they become soft.

In a bowl, mix the flour, corn starch, butter and sugar and mix thoroughly. Then, add the egg white and whisk thoroughly. To this add the vanilla essence and egg yoke and mix until it turns into a smooth dough. Place the dough in a zip lock back, roll it out and refrigerate it for 30 minutes.

In a saucepan, combine the sugar, milk and margarine and bring the mixture to a boil, stirring frequently. Once it turns soft and into a ball, remove it from the heat and add to it the peanut butter and vanilla extract. Beat this mixture well until it turns creamy and then pour it into buttered pans. Allow it to cool and solidify in the pans. Then, garnish with chocolate chips and roasted almonds and serve.

In a bowl mix the salt, flour and sugar, stir and blend well. Into this, slowly pour the milk and stir it in until the mixture turns smooth. Then, pour this mixture onto the top of a double boiler and cook by whisking until the mixture starts turning thick. In another bowl, whisk the egg yolks and then add the cooked milk mixture to the bowl of whisked eggs. Then, return this mixture to the double boiler and add the vanilla and butter to it.