Fresh tomato marinara

Here's an easy recipe for putting good use to "too many" tomatoes, and other stuff from the garden. You can use this as a base, and add to it (mine has been known to secretly harbor zucchini, squash, eggplant and probably other stuff). I cook many batches of this these summers lately, and freeze it in pint-sized containers. I haven't bought tomato sauce in a long time! This is good with fresh herbs, too, if you have them. I don't usually add the fennel. Also, I don't ever peel the tomatoes -- too much work! I have a wand-style immersion blender, and I puree this after its mostly cooled -- that way the kiddos don't know all the veggies they're eating (and would otherwise likely refuse). 2 tablespoons olive oil 1/2 cup chopped onion 1/2 cup chopped green pepper 2 garlic cloves, chopped 3 cups (about 3 large) peeled, chopped tomatoes 1 can(6 oz.)no-salt-added tomato paste 2 teaspoons sugar 1 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon fennel seed Directions: Heat olive oil in a large saucepan over medium-high heat. Add onion, green pepper, and garlic. Cook, uncovered, 2 to 3 minutes. Add remaining ingredients. Reduce heat to low and simmer, covered, until tomatoes are very tender, about 15 to 20 minutes; stir occasionally. Cool 5 minutes. Place cooled tomato mixture in blender jar 1 or more cups at a time. Cover and blend at stir about 30 seconds after each addition. Blend at puree about 30 seconds. Return mixture to saucepan. Simmer over low heat about 5 to 10 minutes, stirring occasionally. Serve over fresh pasta. Happy day!