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From Naomi: (her mother’s recipe)
Add olive oil to crock pot or stock pot. Let the onion and garlic simmer until clear (NOT brown). Add the tomato paste, puree and one can of water. Whisk a bit. Add the spices. Simmer on low about two hours. Taste and adjust seasoning.
Add ingredients to large pot and simmer.
For pizza sauce I do the same except I use whole tomatoes, then blend it after it is cooked. The two taste very different and also have different textures.
In a wide pan, head olive oil over medium high heat. Add tomatoes and red pepper flakes and season lightly with salt and pepper. Let cook for a few minutes until tomatoes start to soften. Then using a potato masher, mash the tomatoes finely. Cook 20 to 25 minutes until the sauce has thickened.
Yields about 3 cups. Refrigerate for up to 2 days or freeze.
In large pot of boiling salted water, cook spaghetti until shy of “al dente,” reserve 1 cup pasta water. Drain pasta, add to sauce and cook over medium high heat, gently tossing the pasta and sauce together. If sauce and spaghetti is too thick, add a little pasta water.
Take off heat and toss in butter, cheese and basil. Serve immediately.
In a dutch oven , heat the oil over medium heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat for about 1 hour. Remove the bay leaf and puree then season the sauce with more salt and pepper.