Blanch tomatoes in boiling water for 1 minute.

Immediately transfer tomatoes to cold water.

Remove the skins from the tomatoes.

Cut the tomatoes into eighths.

Bring the cut tomatoes to a boil in a large pot, stirring occasionally to break them up.

Add chopped onions, minced garlic, salad oil, chopped green pepper, salt, pepper, anise seed, oregano leaves, paprika, and rosemary leaves to the pot.

Pour in red cooking wine or dry red wine.

Cover the pot and simmer the sauce for 1 hour.

Remove the cover from the pot and boil the sauce until it reaches the desired consistency, reducing the liquid.

Serve over spaghetti.