"I didn't even know I was hungry" (The Food Appreciation Thread)

I cut my thumb making tomato sauce from scratch but I am still A-OK. I have never made spaghetti sauce before (from scratch), but now I am doing it for the first time with a bit of help from a resident master. So far I have added about 14 normal sized tomatoes worth of fresh tomatoes (I used some grape tomatoes too), 1 carrot, 1 onion, 1 jalapeno pepper, 1 tiny zucchini, a handful of spinach, 1 garlic head, and 1 heaping teaspoon of dried basil and of dried oregano. This is all stewing in a pot on a low temperature (which I stir every 10 minutes), and I will have to cook it for 2 hours (at least) and then blend it, adding 1/2 tsp cinnamon and some balsamic vinegar at end to stir in.

I am only 20 minutes in but I am really excited and hope it turns out at least half as good as my mother's sauce.