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Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt; bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours. Serve hot and enjoy!
Add mushrooms and cook for about 2-3 minutes. Add soy sauce and garlic and continue to cook until mushrooms become soft. Add tomatoes, basil, oregano, brown sugar, salt and pepper. Bring to a simmer, stirring occasionally for at least one hour. The longer the better! Ideally 2+ hours.
Add the tomatoes and tomato paste. Stir to combine and bring to a low simmer. Allow the sauce to simmer for 20 minutes, stirring occasionally. Remove the sauce from the heat. Stir in the basil and butter. Serve with 1 pound of cooked pasta. Top with optional parmesan cheese and serve immediately.
Add the tomatoes and gently squish about half of them with a wooden spoon. Step 3. Bring to a simmer, cover, and cook over medium heat, stirring occasionally, for 30 minutes. Step 4. Uncover the pot and add any remaining tomatoes, carrots, and bell peppers.
Cook the sauce. Sauté the onions in olive oil until they're soft. Add the tomato, garlic and olive oil mixture to the pot and stir to combine. Stir in some tomato paste to slightly thicken the sauce and bring more tomato flavor. Cook the fresh tomato sauce for two hours and stir in fresh basil when it's done.
Allow the tomatoes to soften for about 5-10 minutes. Add the seasoning. Add a pinch of salt and red pepper flakes to the pot. Mash the tomatoes. Use a potato masher and crush the tomatoes well. Simmer for an hour. Allow the sauce to simmer and reduce without a lid for an hour.
Instructions. Bring a large pan of salted water and a small drop of olive oil to a boil. When boiling, add in the pasta and give it a stir. Meanwhile, heat the olive oil over medium-low heat in a large frying pan. When heated, add the garlic and simmer over low heat for 3 minutes making sure not to burn the garlic.
Mix the veggies and toss with olive oil. Roast in a 350-degree oven for 30 minutes. Remove the sheet pan from the oven. Allow the tomatoes to cool for about 15 minutes. In a food processor, add tomatoes and onions. Squeeze out the garlic cloves into the sauce. Add in the herbs and spices.
In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain.
Cut an x across the bottom of all tomatoes and put the tomatoes in the boiling water for 60 seconds. Use a slotted spoon and transfer the tomatoes to the ice water bowl. Let them sit in there for 1-2 minutes. Then remove the skin and roughly chop the tomatoes, discarding the stems and any white flesh. Set aside.