I Make two versions of tomato sauce. One smooth and one that's kinda halfway to a ragu. Both are simple. Both take a little effort. Both freeze excellently. This is a weekend project that you can make a ton and freeze it in the portions you like. I usually freeze it in portions for two.
Ingredients for smoth
Normal Tomatoes (I usually use pomodora salsa)
optional other herbs
Method for smooth
Peel your tomatoes. cut an X on the bottom, boil for a minute or two. Drop in cold water and the skin will come right off.
Cover your pan in oil and start the garlic until it starts to soften/turn yellow over low heat
Add peeled tomatoes about a couple minutes after the herbs
Add a half glass of wine
Adjust taste with salt and sugar
The longer you simmer your sauce the more it will blend
If you plan to freeze the sauce go light on the salt and sugar and adjust when you use it.
Additional Ingredients for chunky
speck or pancetta or sausage or ground beef or some sort of meat
Chop onion, carrot, and celery. The smaller the pieces the more they will dissolve
Cube or ground whatever meat you have
Add the vegetables after the garlic
Add the meat with the herbs
Make and freeze for the easy week day meal. The store bought jar cannot compare