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Basic Tomato Sauce

I use this tomato sauce to top homemade pizzas and to serve with meatless spaghetti.  A co-worker from Brooklyn, NY told me to use stewed instead of regular tomatoes.  This gives a more flavorful sauce. 

• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 large onion, coarsely chopped
• 2 ribs celery, coarse
• 1 red bell pepper, diced
• 4 14-oz cans stewed tomatoes
• 1 can tomato paste
• 1 tbsp kosher salt
• 1 tbsp sugar or honey
• 1 tsp cocoa powder
• 1 tsp dried basil
• 1 tsp dried oregano

In a large saucepan, heat oil over medium heat.  Add garlic and onions, cook until onions are soft.  Add celery and bell pepper, cook for 1 minute.  Add tomatoes (with juice), tomato paste, salt, sugar, cocoa powder and mix well.  Bring mixture to boil then adjust heat to low and simmer for one hour, stirring once in a while.  Adjust the acidity by adding more sugar or honey to the sauce.  Add the basil and oregano and simmer for another 30 minutes or until sauce is thick and smooth.  Yields enough for two pounds of spaghetti.

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