A bunch of fresh tomatoes. Cf. the Ingredients
picture above. Peeled & chopped.
1 Bunch of garlic minced. This is all the cloves in a bunch.
15+ Leaves fo fresh sage, roughly chopped.
1/2 Cup of fresh basil, roughly chopped.
1 Tbsp each of oregano, thyme & basil.
1 Tbsp brown sugar.
3 pieces of Parmesan Reggiano rine.
Directions:
Cover the bottom of a 13" skillet with olive oil, heat & add the minced garlic.
When the garlic becomes aromatic, add the chopped basil and sage.
Then add the tomatoes & bring to a slow bubbling heat. Add a teaspoon of salt & and a table spoon of brown sugar and mix.
Mix in the pieces of Parmesan Reggiano.
Let the mixture simmer for 3 or so hours. There will be a lot of water initially, but it will mostly evaporate.
When the sauce looks ready, add the basil, oregano & thyme.
Let it simmer for as long as patience permits. I have yet to have one get too dry.
Notes:
This recipe is a made up one, but it seems to work. And it will work if you do not have a garden and buy the tomatoes.
An easy way to peel the tomatoes is to boil a pot of water and add the tomatoes for a minute or so. The peels will readily slip off.
The brown sugar reduces the acidity of the tomatoes.
The Parmesan Reggiano adds some mellowness to the sauce. Be certain to remove before using. Any store that sells pieces of Parmesan Reggiano may also sell the rine for about a fifth of the cost of the cheese.
The sauce can be placed in bags and frozen.