Made frodriedm fresh ingredients you have the options of having fun and adding capers or sliced olive, a variety fresh and/or dried herbs, like Italian parsley, rosemary, oregano and/or basil.
128 oz cancrushed or diced tomatoes - I use a brand of San Marzano
1teaspoonlemon juice - optional
3tablespoonbrandy - optional
Instructions
If using fresh tomatoes cross score the top of each and blanche in boiling water until the skins are loose and wrinkly. Put the pot in the sink and run cold water into it until they are cool and remove the skins. To make the sauce a little less bitter, squeeze them through a strainer with a small enough mesh small enough to catch the seeds.
Preparation
Sauté onions in the olive oil over a medium heat, covered , for 10 to 12 minutes.
Uncover and add wine. Reduce about half.
Add tomatoes, salt and pepper, and simmer for 15 minutes. You can reduce the sauce further for a richer flavor.
Add the agave.
Add the lemon juice and brandy about 3 to 4 minutes before finishing.
To make this into Neapolitan Sauce, add 10 to 12 sliced ripe olives and 1½ tablespoon of capers just before finishing.
Fresh Italian parley can be added at the end.
If being used in Cioppino, add 5-5 crushed or chopped anchovies.
Notes
This recipe can easily be doubled but doubling the garlic isn't necessary.