Pasta With Tomato Sauce Provencal

• 6 pounds fresh tomatoes or 3 28-ounce cans tomatoes
• 2 tablespoons olive oil
• 1 large finely chopped onion
• 5 medium cloves garlic, mashed
• 3 inch-long pieces orange peel
• 2 sprigs parsley
• 1 bay leaf
• 2 sprigs fresh thyme or 1/4 teaspoon dried thyme
• 1/2 teaspoon fennel seeds
• 1 1/2 teaspoons chopped fresh basil leaf (about 3 large leaves) or 1/2 teaspoon dried basil
• 1/4 teaspoon coriander
• Freshly ground black pepper to taste
• 1/4 teaspoon celery seed
• 1 6-ounce can tomato paste

1. Plunge fresh tomatoes into boiling water for a few seconds and remove skins.
2. Chop pulp coarsely if using fresh tomatoes.
3. Heat oil in heavy pot; add onions and cook until transparent.
4. Add remaining ingredients and simmer 1 1/2 to 2 hours, stirring occasionally.
5. Break up tomatoes as they cook.
6. Remove parsley, bay leaf and orange peel.
7. Freeze.
8. To serve, reheat, correct seasonings and serve over spaghetti or spaghetti squash.
9. Allow 2 to 3 ounces dried spaghetti per person.

tomatoes, olive oil, onion, garlic, orange peel, parsley, bay leaf, thyme, fennel seeds, fresh basil leaf, coriander, freshly ground black pepper, celery, tomato paste

Taken from cooking.nytimes.com/recipes/4870 (may not work)