Start by removing the Tomato (5 pound) from the stems and cut them in quarters.
In a food processor add the tomatoes and puree. Pour into a bowl and set aside.
In a pot over medium heat, add Extra-Virgin Olive Oil (3 tablespoon), diced Onion (2), and diced Bell Pepper (2) and cook for a few minutes while stirring occasionally.
Turn heat up to high. Pour in the tomato puree and add Water (1/2 cup). Stir together.
Add in Fresh Rosemary (1 sprig), Fresh Basil Leaf (8), minced Garlic (3 clove), Dried Oregano (1 tablespoon), Crushed Red Pepper Flakes (1/2 teaspoon), Celery Seeds (2 tablespoon), Granulated Sugar (1/2 cup), Tomato Paste (2 1/2 tablespoon) and mix everything together. Season with Kosher Salt (2 tablespoon), Ground Black Pepper (2 teaspoon) and continue to stir. Cook on medium heat and bring to a boil.
Cook covered until reduced for about 1 to 1 1/2 hours while stirring every 15 minutes. Serve with on pizza, pasta, meatballs, or freeze until ready to use.