Recipe for homemade spaghetti sauce?!

Here's a recipe that will make the tomatoes caramelize and really bring out the sweetness of the sauce.
You bake it in the oven

In an oven safe casserole dish
mix two small cans of tomato paste
one can of diced tomatoes
2 teaspoons of minced garlic (or 10 shakes of garlic powder)
a tablespoon of olive oil
a pinch of italian seasoning
a pinch of salt
red pepper flakes to taste
and two cups of water
mix the ingredients well

(you can add sugar too, if you want)

bake at 400 for 45 minutes to an hour. You'll know when it's about ready because it makes the whole house smell incredible.

This is the recipe I use almost all the time and it always turns out well. It is a simple basic tomato sauce from Mario Batali.I doctor it up by simmering my choice of meat in the sauce. The sweetness comes from the carrot and cuts the acidity of the tomatoes.

Ingredients:
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
6 tablespoons virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 28-ounce cans of tomatoes, crushed and mixed well with their juices
Salt, to taste


Directions:
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

http://www.foodnetwork.com/recipes/mario…

I use one can of crushed tomatoes, 1 can of diced tomatoes, olive oil, garlic, and basil.
Dice up the garlic and cook it in a little olive oil until it is fragrant. Add the tomatoes and cook over low-med heat 15 minutes, then add fresh or dry basil. That's it!
You can use other herbs if you choose - oregano, or mixed Italian herbs. You can add some onion if you like with the garlic.
I've never added either sugar or baking soda to my sauce.

No need for sugar

HOME MADE PASTA SAUCE
In a pot put
*oregano,
*hot crushed pepper,
*lots of garlic,
*basil,
2 chopped onions,
3 bay leaves,
6 links hot Italian sausage sliced into rounds, brown the sausage,with all the seasonings, maybe 20 minutes or so!
* = all to taste


Add 4 large cans of crushed tomatoes, 4 large cans of tomato sauce, 1 large can of tomato paste,10 ozs sliced mushrooms
add 4 to 6 chicken breasts and 4 to 6 thick pork cutlets
Simmer the sauce for about 3 to 4 hours
put into containers and freeze.

I've never added sugar or baking soda to my spaghetti sauce.
I take a #10 can of whole San Marzano tomatoes (they've already had the skins removed). The liquid from the can goes in the pot. Then I crush the tomatoes by hand into the pot, discarding any tough areas around where the stem was; if I can't crush it into a pulp, it doesn't go in the pot. Add spices to taste: garlic powder, onion powder, oregano, basil. Simmer for a couple of hours on low heat. Probably would be even better with fresh garlic and onions, but this is how my old boyfriend taught me to make sauce - and he learned from his Italian grandmother.