Homemade Spaghetti Sauce -
2 cups (2 large) chopped onions
2 garlic cloves, minced
1/3 cup olive oil
8 cups (12 medium) coarsely chopped, peeled tomatoes
1 1/2 tablespoon oregano leaves
1 teaspoon sugar
2 teaspoons basil leaves
1 1/2 teaspoon rosemary leaves, crushed
1 teaspoon salt (or to taste)
1/2 tsp pepper
2 cups water
1 12 oz. can tomato paste
In a 4 quart sauce pan, saute onions and garlic in oil until tender. Add remaining ingredients and bring to a boil, stirring occasionally. Store in refrigerator up to 1 week or freeze for up to 6 months.
I expound on this by stealing from my friend Tanja's recipe:
When I'm actually cooking if for the family and not freezing it for later use, I saute some carrot and celery in butter and add that along with some more tomato paste(if it's too runny) and cream for flavor.