Also the original recipe calls for 10 tomatoes. I’m going to reduce this to 4, but if you want more it’s up to you. And do we remember how to take the skins off the tomatoes? If not, here’s how.....
4 ripe medium tomatoes, skinned and chopped
1 lb of spaghetti, cooked according to package instructions
2 tablespoons butter
1 1/4 tablespoon olive oil
1 stalk of celery, chopped
2 cloves garlic, chopped
1 small yellow onion, chopped
1 teaspoon sugar
5/8 cups water
Salt and pepper, to taste
1 teaspoon dried basil
2 1/2 tablespoons dried parsley
Grated Parmesan cheese to garnish
Cook your spaghetti and prepare your tomatoes. In a large saucepan add the chopped tomatoes, oil, butter, celery, onion, garlic, sugar, water, salt and pepper. Bring to boil stirring constantly, then lower heat to simmer uncovered for 15 minutes, or until vegetables have softened. Add basil and parsley and cook an additional 20 until sauce thickens. Pour cooked (drained, but not rinsed) spaghetti into saucepan and mix well into sauce until completely combined. Serve with grated Parmesan cheese on top. Yum Yum!