There are so many variations on how to make sauce. The possibilities are endless. Here's what I normally do when I make sauce:
- Wash tomatoes and cut into halves or quarters, removing the hard stem connection part from the top. Use enough tomatoes to fill a large saucepan, as they will cook down by a lot.
- Put into a pot with some olive oil, and cook on medium heat, until they have cooked down. This will take about 15-20 minutes. Stir and mash the tomatoes occasionally while cooking.
- Puree the cooked tomatoes with a hand blender until the desired consistency is reached. Add in a teaspoon of baking soda to reduce the acidity, if desired.
- Add in a few teaspoons of minced garlic, a few teaspoons of capers, 1/2 tsp onion powder, 1/4 cup red wine and hand full of fresh basil.
- Using the immersion blender again, pulse a few times to chop up the basil into smaller pieces.
- Continue cooking until the desired thickness is achieved.
This will store in your refrigerator for at least a week.