Best Marinara Sauce...PERIOD (and EXCLAMATION POINT)

Lately I've been missing my good friend Jasmine. She was my first REAL friend in college we were roommates. I haven't seen her since November! That's insane so I decided it was well past time for us to hang out and catch up. If you know me there is only one way for this to happen...with food. Or, better yet, over food.

I put together this menu just for that occation:
Chicken Parmigiana
Fresh Baked Italian Bread
and
Pasta Primavera

Do you see a theme? (HINT it's all Italian)

Now for the Chicken Parmigiana I need a really good marinara sauce. I thought it was time to give up on buying jars of pasta sauce and start making my own. I figured it couldn't be too hard and it's WAY cheaper. I used
1 28-ounce can of whole peeled tomatoes
1 6-ounce can of Tomato paste
about 5 whole basil leaves
1 1/2 teaspoon of dried oregano
1 tablespoon of white sugar
1 1/2 teaspoon black pepper
pinch red pepper flakes
1 clove garlic, minced
1 avocado
2 stalks celery, chopped
1/3 cup finely diced onion
a few leftover pieces of yellow squash

I put all of these in a blender and pureed it for a few minutes. I added a little more pepper to taste pulsing after each addition.
Next I let it simmer for about 35 mins. to bring out the flavor of the basil and cook the vegetables to perfection.


To sum it up this is the Best Marinara Sauce...Period (and EXCLAMATION POINT).
By the way that's now the official name of the sauce. Best Marinara sauce or BMSPaEP for short
(I'll post the other recipes after I make them)