Everyone has a favorite handed-down recipe but, just in case you don't, here is a simple recipe for you.

2 lbs. tomatoes, peeled and chopped
1 medium onion, minced
1 carrot, chopped
¼ c. red wine
½ tsp. thyme
5 tbl. butter
1 stalk celery, chopped
2 cloves garlic, minced
¾ tsp. salt, or to taste
2 tbl. thinly sliced fresh basil

Cook tomatoes over low heat until they can be broken up with a spoon. Transfer tomatoes and their juices to a bowl. Melt the butter in a skillet. Add onion and cook until soft. Add the celery and carrot and cook for another 3 minutes. Stir in garlic and cook for 1 more minute. Add the wine, bring to a simmer, and cook for two minutes. Stir in tomatoes, salt, thyme, and pepper (and other herbs that you prefer). Continue to cook at a very light simmer, stirring occasionally, until it becomes a thick sauce (about 45 minutes). Remove from heat and stir in fresh basil.

Note: To this sauce, sometimes I like to add all the left over vegetables and continue to cook to make a thick ragout. Squash and greens like kale, chard, and beet greens are good in this sauce. Then I serve it over polenta or cooked pasta.