Tomato Sauce

• 28 ounces crushed tomatoes
• 14 12 ounces petite diced tomatoes, drained
• 1 large onion, diced
• 1 large green pepper, diced
• 3 stalks celery, diced
• 2 carrots, diced
• 2 garlic cloves, diced
• 2 bay leaves
• salt and pepper, to taste
• 1 12 teaspoons cumin
• 6 leaves fresh basil, chopped
• 2 roma tomatoes, chopped
• 1 12 teaspoons cayenne pepper
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon fennel seed

1. Saute onion, green pepper, celery, carrot, and garlic in olive oil until soft.
2. Add the bay leaves, salt, pepper, cumin, cayenne, thyme, oregano and fennel seeds.
3. Stir in can tomatoes, and fresh tomatoes.
4. Bring to a boil.
5. Reduce heat and simmer uncovered, stirring occasionally, for one hour.
6. Stir in basil and serve.
7. Note: after the first hour this sauce can be covered, on very low heat, for an additional hour.
8. This sauce tastes better the next day!

tomatoes, tomatoes, onion, green pepper, stalks celery, carrots, garlic, bay leaves, salt, cumin, fresh basil, roma tomatoes, cayenne pepper, thyme, oregano, fennel seed

Taken from www.food.com/recipe/tomato-sauce-461394 (may not work)