1 (28 oz.) can tomatoes in puree
2 lg. onions
2 garlic cloves
2 stalks celery
1 bell pepper or 1 c. frozen diced pepper
1/4 tsp. anise seed
1 tsp. basil
1 bay leaf
1/8 tsp. cayenne or red pepper
2 tsp. oregano
1 tbsp. parsley
1 (18 oz.) can of tomato paste

EQUIPMENT:

Blender
Lg. saucepan

Use the blender to mince the vegetables and mix them with the canned tomatoes. You should not have any chunks left. Place the vegetable mixture in a saucepan over moderate heat and stir in the spices. Continue cooking and stirring until the raw onion flavor is gone. Add the tomato paste and mix well. Adjust the flavoring to taste with salt, pepper, and perhaps a pinch of sugar.

Hint: I add the tomato paste after most of the cooking is done to avoid burning the sauce.