Bring a large pot of water to a boil. Prepare an ice bath in a large bowl with cold water and ice.

Score the bottom of each tomato with a small 'X' using a sharp knife. This will help with peeling.

Once the water is boiling, carefully add the tomatoes and blanch for about 30 seconds, or until the skins start to peel.

Using a slotted spoon, transfer the tomatoes to the ice bath to stop the cooking process. Let them cool for a few minutes.

Peel the tomatoes, remove the cores, and chop them into small pieces. Set aside.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.

Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.

Stir in the chopped tomatoes, sugar, oregano, basil, red pepper flakes, salt, and black pepper.

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the sauce simmer for 30-40 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.

If you prefer a smoother sauce, use a blender or immersion blender to blend the sauce to your desired consistency.

Taste the sauce and adjust seasoning if necessary. If it’s too acidic, add a little more sugar.

Serve the sauce over your favorite cooked spaghetti or pasta, and garnish with fresh parsley.

Enjoy your homemade spaghetti sauce with fresh tomatoes!