I have been making my own spaghetti sauce for years. It's way tastier and you know what's in it! The vegetables, especially the carrot and red pepper add sweetness, that's why there's no sugar in it. If you don't want to mess with(or can't find) fresh tomatoes, you can use canned, crushed tomatoes instead. 2-lbs of roma tomatoes, peeled 1 - tsp sea salt 5-7 garlic cloves, minced a sweet red pepper, chopped 1/2 a small onion, chopped 2 stalks of celery, chopped 1 carrot, chopped 1 - tsp oregano 1 - tsp basil Red pepper flakes to taste, I usually start with 1 tsp salt and pepper to taste First, prepare the tomatoes. Bring a large pot of water to a simmer. Meantime, fill a big bowl with water and ice Plunge the tomatoes a few at a time into the boiling water, Let them cook for a few minutes until you see the skin beginning to blister and crack. Take them out with a slotted spoon and put them in the ice water. Wait a few minutes and the skins should slip right off. Cut the stem end out with a sharp knife. Give them a rough chop and put in your strainer set over a bowl until you have them all done. Put your oil in a big skillet and start getting it hot over medium heat. Add all of the vegetables but the garlic, season. Cook and stir until the onions are translucent. Add the garlic and cook a few more minutes. Try not to burn the garlic. Add tomatoes to the skillet. Adjust seasonings. Cook and stir intil everything is well cooked, like 15-20 minutes. If you have too much liquid, cook it longer. I like chunky sauce, so I just have at it with a potato masher, but you can blend it if you like it smooth. This makes a couple of quarts. I just put it in jars and store it in the fridge.