Fresh Spaghetti Sauce

When it comes to spaghetti sauce our family has never settled for anything less than the best. In our case, the best was always homemade sauce with ingredients fresh from the garden. As I have no garden, making and canning mass quantities of fresh spaghetti sauce isn't really an option. However, for the times when I need a little, this recipe cooks up a nice amount of flavorful, spicy, chunky sauce. Inspiration came from a tomato sauce recipe found on Cinnamon Spice & Everything Nice.

1 Large Onion, chopped
1 Green Bell Pepper, chopped
2 Cloves Garlic, minced
1 15 oz Can Tomato Sauce
3/4 tsp Salt, or more to taste
1/2 tsp Pepper, or more to taste
1 tsp Basil
1 tsp Thyme
1 tsp Rosemary
1 14.5 oz Can Whole Tomatoes
1 Bay Leaf
1/4 tsp Ground Chipotle
Pinch of Sugar, in case of excess acidity
Olive Oil

In a large pan saute the onion and bell pepper 3-4 minutes in 1-2 tablespoons olive oil. Add garlic and continue cooking until fragrant. Add tomato sauce, salt, pepper, basil, thyme, and rosemary. Cook until sauce begins to bubble, then add whole tomatoes. Using a wooden spoon, break tomatoes into chunks, and continue to cook, 3-4 minutes. Add bay leaf and chipotle. Simmer for 5 minutes. Taste for salt and acidity. If too acidic then add a pinch of sugar (you really don't need much). Serve immediately, store in an air-tight container for up to a week, or fill jars and can.
Yield: About 1 Quart

Mahlzeit!
-Coriaunty