Wash 2 to 3 pounds fresh tomatoes
Score the bottoms with a small X
Blanch tomatoes in boiling water for 30 to 60 seconds
Transfer tomatoes to ice water
Peel off the skins
Remove cores and chop the tomatoes
Heat olive oil in a large saucepan
Add chopped onion and cook until soft
Add minced garlic and cook briefly
Add the chopped tomatoes
Stir in salt and black pepper
Add dried basil, oregano, and optional red pepper flakes
Simmer uncovered until thickened
Stir occasionally while cooking
Add a little tomato paste if a thicker sauce is desired
Add sugar if the sauce tastes too acidic
Stir in fresh parsley or basil near the end
Taste and adjust seasoning
Serve over cooked spaghetti