Here’s a basic sauce recipe. Taking the seeds and pulp out make a thicker sauce that you don’t have to boil so much.
Ingredients 1 1/2 t. olive oil 1/2 c. minced onions 2 garlic cloves, more to taste 1 T. white wine, more to taste, red works too. 2 T. sugar (more to taste) 4 medium tomatoes, peeled, seeded, and chopped (2 pounds) 1 c. fresh basil 1/2 c. fresh fennel leaves, if you have it. 1/4 t. kosher salt 1/4 t. freshly ground pepper Preparation Heat the oil in a saucepan over low heat. Sauté the onions in the oil for about 5 minutes. Keep the pan covered. Add the wine and cook for 5 minutes more. Stir in the tomatoes, basil, sail, and pepper. Simmer, uncovered, for 20 minutes or longer.
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