This homemade tomato sauce recipe can be made and used right away or frozen for later use.
Wash the tomatoes and put them into a large bowl.
Boil a large pot of water and pour over the tomatoes to blanch. When you see the skins loosen, transfer them out of the boiling hot water to cold water and remove the peels. Cut out the cores and chop the tomatoes into small pieces. Set aside.
Use the large pot now to heat the olive oil over medium heat. Add the garlic and cook for 2 minutes. Add the chopped onion and red pepper and saute fore 5 minutes.
Add the chopped tomatoes to the pot and bring to a boil.
Add the sugar and all the spices, bring to a boil, then back down to a simmer.
Stir the sauce and do a taste test. Adjust the seasoning to suit your taste. Reduce the heat and simmer for 45 minutes.
After an hour add half of the can of tomato paste to thicken the sauce. If you want it thicker you may want to add the whole can. Stir in and simmer 20 minutes.
Makes about 12 servings. Once cooled, refrigerate.
If you are not using it all right away, you can freeze smaller portions in ziploc bags or containers with lids.
The meal shown is spaghetti and when heating up the sauce some fresh bite sized tomatoes were added to the sauce along with parmesan cheese and fresh basil.