Tomato Sauce, aka Gravy (Bim's)

Since Johnny, Ginny and Jimmy posted theirs, here's my version.
2 cloves garlic, minced and smashed with sea salt to make a thick puree
1 small onion, minced - may substitute dried minced onion, but if you do, add it to the liquid with the rest of the spices -- don't saute it
a little olive oil
6 oz. paste (unflavored)
28 oz. whole peeled tomatoes, pureed in the blender or food processor
salt, pepper, basil, oregano, parsley, a small touch of hot red pepper (just enough to give it a little interest - this should not taste spicy)

Saute the garlic and fresh onion in the olive oil until soft. Add paste and brown for a minute or two. Add pureed tomatoes. Add the rest of the ingredients and "a paste can of water." Simmer on low heat, covered, with lid of pot slightly ajar. Simmer a couple of hours. You can add browned meatballs, Italian sausage, browned meat (I use veal or lamb), etc. Sometimes for a meat sauce, to make it more hearty, I add half water and half red wine instead of just water, and throw in a touch of Grandma Teresa's secret ingredient.