Tomato bases for spag bol, basic neopolatana sauce:

6-8 tomatoes peeled
1 onion chopped
2 tbsp tomato puree
2 cloves garlic
1 celery stick
2 carrots
salt and pepper
1 tbsp olive oil
2-3 handfuls of fresh herbs, italian parsley, basil, oregano.... I prefer a mix but I do take whatever is on hand in my garden
1/2 cup red wine (optional)

Chop onion and saute in olive oil until the onion goes clear turn heat down as low as you can go. Pop tomatoes in and pour 1/4 cup of water into pan. Cover and let sit. Meanwhile you can chop your carrots and celery or you could grate it finely if you like. Add to the pot with the garlic, red wine, salt and pepper. I squash the tomatoes as they soften and cover. Cook for 20-30 minutes or you could put the whole thing in the s/c and let it go for 4 hours or so on low. Add the tomato paste after a while. If its too dry a sauce, I add a tin of tomatoes in.... but generally I don't.

When you are nearing the end, add the fresh herbs for the last 10-15 minutes. If you like, you can blend the mix to make it less chunky, but it looses some colour sometimes.