ima add to this cuz I forgot some stuff cuz I was high haha, you gotta empty your canned tomatos into a pot with a bit of olive oil, and then let it simmer on low heat for 45 minutes, it's basically a reduction, make sure you don't squash your tomatos like I said, I learnt this trick from Jamie Olivers book, you leave your tomatos in there whole while simmering and it will be much better then puree them after 45 minutes, then add only one teaspoon of tomato paste (you can buy them in mini bottles for 60 cents) per can of tomatos (size of canned tomatos used in this example is about twice as large as a campbells chunky soup can) this will thicken your sauce and darken it, it's ultimately up to you to cook your sauce for how long you want depending on if you like a cooked, semi-raw, or raw sauce.. this is more of an italian style btw with my own twist on it, if you want to turn it into rose sauce (the pinkish orangeish sauce) you gotta add just a lil olive oil, then add your sauce, then start whisking 35% whipping cream into the sauce until it lightens in colors, make sure you don't get it too creamy and light, and it has a little color to it still, also adding tharagon would be good, anything else you want...

hope that helps hahaha, you'll save mad money bud, I'm studying to become a chef, kitchen cost bro..

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