Start by removing the
Tomatoes (5 lb)
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 Tbsp)
, and diced
Bell Peppers (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.
Fresh Rosemary (1 sprig)
Fresh Basil Leaves (8)
Garlic (3 cloves)
Dried Oregano (1 Tbsp)
Crushed Red Pepper Flakes (1/2 tsp)
Celery Seeds (2 Tbsp)
Granulated Sugar (1/2 cup)
Tomato Paste (2 1/2 Tbsp)
and mix everything together. Season with
Kosher Salt (2 Tbsp)
Ground Black Pepper (1/2 Tbsp)
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.