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From yours truly :B

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...Sometimes, you really just get sick of all the jarred crap you get in the stores and get to the point where you just have to make it yourself :B

That, and I keep getting tomatoes from my neighbor which are multplying in droves during this Indian summer XD

Ingredients:

5-7 Roma tomatoes (plus one from our own garden)
2-3 peppers (garden)
handful of fresh basil
2- 3 sprigs of Italian oregano (garden)
2 - 3 cloves fresh chopped garlic
1 1/2 teaspoons sugar
1 tablespoon tomato paste (from the tube)
1/4 cup red wine
shake of dried parsley
shake of dried onion
salt and pepper to taste
1 -2 tablespoons olive oil

To make:

Heat up a large saucepan on medium, and coat with olive oil.

Chop up the tomatoes as much as you can, then stir in the pot.

The idea is you want to cook out all of the liquid from the tomatoes and into the pot, and it cooks along, you add in the garlic, herbs and spices.

Add in the 1/4 cup wine, along with 1 tablespoon tomato paste (I'll be honest and say I should have added more - so add more like 2, to give it a bit more 'oomph')...then add in the sugar (this cuts down on the acidity) plus add salt and pepper until you get to your desired taste.

But - and this is important - the sauce needs TIME to get to a good thick consistency, so turn to a low simmer and keep it stirring from time to time...

About 2 to 3 hours...not kidding. (I may have shortened it on my end to about two, which is why my sauce looks a bit 'loose')

At the last hour of cooking however, you can start your pasta and cook some Italian snausages to go with it (I used the grill...on 350 F for about 35 - 40 minutes until cooked.)

And then serve the pasta nice, hot and 'al dente' - and to keep it from sticking you can add in 1/4 cup of the pasta water before you put it into the pasta bowl!

Enjoy!

(And to make it more of a diable sauce - add 1/2 to 1 tsp chili flakes...
or vodka sauce which you would need to add 1/3 cup heavy cream and 1/4 cup vodka)

Update: In regards to diabetic eaters and folks who cant do wine, you should be able to sub that 1 1/2 teaspoons sugar for Splenda...though I would cut it down to just 1 tablespoon. As for the wine sub I would recommend beef stock with some bay leaves (which you can take out in the end) or use vegetable stock instead.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being

This recipe also contains alcohol, please use it and in your dish responsibly