A PROPER TOMATO SAUCE
Cook Time: 2 1/2 to 4 1/2 hours
Yields: 1 cup tomato sauce
12- 15 roma tomatoes
2 TBS olive oil, 4 cloves garlic (coarsely chopped if cooking for 2 hours, whole if cooking for 4)
a couple springs each of fresh basil, parsley, and oregano (all finely chopped, ~ 2 TBS each)
1/4 - 1/2 cup red wine (or white for a lighter, fruitier flavor) , 1 tsp sugar, salt, pepper
Bring a large pot of water to a boil. Score the bottom of the tomatoes with an "x", as in the photo above. Quickly blanch the tomatoes, cooking for 30 seconds. Pour the hot water out of the pot and fill it with cold water and ice. The tomatoes should cool quickly . Skin the tomatoes by pulling from the cut ends. Core and de-seed the tomatoes.
In a medium sized pot, add the tomatoes, garlic , and olive oil . Reduce over medium heat anywhere from 2 - 4 hours, depending on how concentrated you'd like the flavor to be. Give it a stir with a wooden spoon once an hour or so, breaking up any big chunks. When your happy with the reduction of the tomatoes, add in the fresh chopped herbs, wine, and sugar and give the sauce a good stir. Cook for another 20 - 30 minutes.
By now the garlic and tomatoes should be pretty broken up. Salt and pepper to taste. Add a bit of water if you want the sauce to be thinner. Cook longer if you'd like the sauce to be thicker. Puree in a food processor or blender if a finer texture is desired.