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Basic Tomato Sauce 

5 – 6 large tomatoes
3 cloves garlic
2 tbsp. fresh cilantro
1 tbsp. dried or fresh basil
1 tbsp. olive oil
1/2 tsp. chili peppers, optional
Salt and Pepper to taste

Dice the tomatoes in large chunks and puree them in a food processor.  Sauté the garlic, chili peppers, and basil in olive oil.  Before the garlic starts to burn add the pureed tomatoes and cilantro.  Let the tomatoes simmer for at least ½ hour.  This sauce works well in a slow cooker and allowed to simmer on low all day.  Add a tin of unsalted diced tomatoes if you want more sauce.  Do not add too much salt at the beginning, you may find it flavorful enough without.  (Parmesan cheese, which is usually included on a pasta dish, will add enough salty flavor).  If you do not have a food processor, you can use a hand blender after the tomatoes have simmered for awhile and are soft or leave the tomatoes as a chunky sauce.  For a thicker sauce, allow the tomatoes to simmer at medium heat with the lid slightly ajar to allow the moisture to escape.  Keep a close watch that the sauce does not become too sticky at the bottom of the pot.  Stir occasionally.