Since it was brought up in another thread I thought I would repost one of my recipes for sauce.
1 28 can whole peeled tomatoes
2 Tablespoons sugar
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, minced
2 teaspoons minced onion
Salt & Pepper to taste
Drain the tomatoes and save the juice.
Open the tomatoes and remove the seeds, set aside.
Over medium heat a non-reactive sauce pan. Add enough olive oil to cover the bottom of the pan and sweat the onions and the garlic. Add the tomatoes let sit for about 2 – 3 minutes, turn them and let sit for another 2-3 minutes. Add juice, sugar, oregano, basil, salt and pepper and reduce heat to a low simmer. Do not cover.
Let reduce by half or until juice has a loose syrup consistency. Let cool. Place in a blender a blend to preferred consistency.