Homemade Spaghetti Sauce

So my garden yielded 50+ roma tomatoes; my gardner coworker recommended a simple spaghetti sauce that tasted dreamy. Tony loved it even though it was healthy with low sodium. I took the basics (see Smitten Kitchen's Fresh Tomato Sauce recipe for the bare basics) and added a spin.

So here we go with the HOMEMADE DELICIOUS SPAGHETTI SAUCE!

15 - 20 Roma Tomatoes (or the type your garden yielded or you have a surplus of), quartered
1/4 cup of olive oil
Head of garlic (roasted)
2 - 3 additional garlic cloves
1/2 cup of shaved parmesan cheese
Bay leaves
Salt to taste
Tsp or so of dried basil
Tsp or so of pepper
Pinch of cayenne
Chopped fresh basil (don't go out and spend $3.00 as the sauce is delicious even without this touch)

Roast the head of garlic in the oven

Heat olive oil over low-medium heat and add 2 - 3 cloves of garlic for 10 minutes to infuse oil
Cut tomatoes in quarters and (to the best of your ability) remove seeds and access juice
Add tomatoes to pan over low heat, stir throughout, to cook for approx. 45 minutes (the longer you cook the thicker the sauce becomes!)
Once the tomatoes start to break down, add a pinch of salt, dried basil, pepper, and cayenne (if you like a mild kick) and a bay leaf, use a kitchen utensil to assist the tomatoes in breaking down
A few minutes before you are ready to serve, add 1/4 cup of shaved parmesan - it melts right up and adds a creamy texture
Serve with fresh basil

Writing a recipe is more challenging than it looks!!!