I think in many places it’s actually cheaper to buy pre-made sauce than to buy the tomatoes to make it yourself. Why is that? Anyway, homemade sauce is worth the effort. This is what I’ve come up with, but it’s sort of a work in progress.
1 T olive oil
4 cloves garlic, chopped
1 1/2 lbs roma tomatoes, chopped in half
2 t salt (or to taste)
1 T italian mixed herbs (fresh ones if you have them)
Roughly chop the garlic and saute with olive oil in a medium sized saucepan. Puree the tomatoes in a blender. Add tomato puree, salt, and herbs to the saucepan and simmer until thick enough for you (at least 45 minutes). 1/4 C red wine tastes really good in this, but then you have to wait a little longer for the liquid to cook off.
I often have a problem with my sauce separating into liquid and solid parts. Anyone know why? How could I fix that?