• If you're making this for fresh eating, feel free to cut the recipe in half.
• If using fresh tomatoes, core whole tomatoes and place in roaster, large heavy bottom stock pot or slow cooker.  Do not peel or take the seeds out.  We will blend them up later, and you’ll never know they are in there. 
• If using canned tomatoes or tomato sauce, just dump them into the roaster, large heavy bottom stock pot or slow cooker.
• Turn roaster on 350 degrees, crockpot on high or stockpot on medium-high heat to begin heating tomatoes.  I like to put a lid on in the beginning to help them start cooking faster.
• In a separate skillet, saute chopped onions and garlic in a small amount of fat like butter, olive oil, coconut oil, or even beef tallow.  
• Cook until caramelized, and then add to the tomatoes.
• Add all the spices to the tomato mixture.
• Once the tomatoes are soft, use an immersion blender to blend the sauce well.
• Add tomato paste and blend again.  
• Turn the heat down to a low simmer for a few minutes to allow the flavors to blend.  
• Serve fresh over pasta 

OR

• Ladle into clean jars using canning funnel and measuring cup
• Place lids and rings onto the jarred sauce.
• Process in a boiling water bath canner for 20 minutes.
• Allow to cool.  Once jars are sealed, remove the rings and store on your pantry shelves.
• If eating fresh, you can store leftover spaghetti sauce in an airtight container for up to a week in the refrigerator.
• Makes approximately 8 quarts of sauce.