For Tomato Sauce
Rough chop all your tomatoes and squeeze out the seeds as you go. No need to remove the skins!
Place all the chopped tomatoes into a large pot and turn heat to medium high. (NOTE: Do not add water or other liquid. The tomatoes will release more than enough liquid as they break down.)
Allow tomatoes to stew for approximately 30 minutes, and be sure to give them an occasional stir to be sure they are not sticking to the bottom or the sides. Turn off heat and allow to cool.
Once cool, use a submersible blender to blend tomatoes until smooth.
1/2 cup finely diced carrots
1/2 cup finely diced celery
1/2 cup finely diced onion
4 large cloves of garlic, diced and mashed
1/2 can (approx 4 fillets) anchovies, mashed
1 tsp good quality salt
1tsp black pepper
5 cups fresh tomato sauce
Add 1/4 cup olive oil to large fry pan
Sauté carrots, celery and onion until tender (approx 3 minutes), stirring occasionally so they don't stick.
Add the mashed anchovy fillets and the garlic. Sauté for about a minute; stir constantly to break up the fillets and to prevent the garlic from burning. (You can add another TBS of EVOO if needed.)
To the sauté, add 5 cups fresh tomato sauce and stir throughly. Allow to simmer for 5-10 minutes, then toss with your favorite pasta and top with fresh grated parmesan cheese.