Bring to a boil and simmer 20-35 minutes. The sauce will be quite thick if the right tomatoes are used. If the sauce is not thick enough add some tomato puree to thicken. When using fresh tomatoes press them through a colander. Let the tomatoes stand a while then pour off the liquid that comes to the top. You may want to save the liquid for soups. Use the thicker pulp that settles to the bottom to make the best sauce. Sweet Basil is the secret in making a flavorful sauce, I like to use a little extra. Experiment with the sweet basil to get the best flavor from your sauce. For a variation add some oregano. This is the herb used in pizza sauces. When you have an extra thick sauce add a little vegetable water ( the water from steaming vegetables) this adds a very distinctive flavor to your sauce. You can make up extra of this sauce and seal it in jars for use on spaghetti, noodles, pizza, lasagna, ravioli, eggplant, stuffed peppers, artichokes, rice or any other dish.