1/4 c. finely chopped shallots
2 lg. cloves garlic, minced fine or left whole if you wish
1/4 c. oil, preferably olive
2 c. tomato pulp (fresh tomatoes, peeled, seeded and chopped)
1 tbsp. fresh or 1 tsp. dried basil or 1/2 tsp. mixed dried herbs
Salt and fresh ground pepper to taste

Or 2 cups canned Italian plum tomatoes, drained and broken with fork.

Mixed dried herbs, such as a prepared Provencal or Italian seasoning.

In medium saucepan, saute shallots and garlic in oil 2 minutes or until tender but not brown. Add remaining ingredients. Simmer 10 minutes or until sauce thickens slightly and reduces to about 2 cups. Taste and correct seasoning.