Pasta Sauce (tomatoes).

The Best Slow-Cooked Tomato Sauce Recipe | Serious Eats:

This rich and hearty red sauce tastes like it's been cooked for hours, because it has.
The secret to its deep, naturally sweet, complex flavors is to cook the sauce in the oven (150C), allowing the surface to brown while the sauce slowly concentrates.
Cover Dutch oven with lid slightly ajar and transfer to oven.
Cook, stirring once every 1 to 2 hours, until reduced by about half and darkened to a deep red, 5 to 6 hours (reduce oven temperature if the sauce is bubbling too rapidly or the browned bits begin to turn too dark).
The resultant sauce is great on pasta, with meatballs, on your chicken parm, or scooped right out of the pan with a spoon on its own.

But you can make Quick Italian Red Sauce!
Giorgio’s Sicilian Pasta Sauce.
Ingredients:
75g blanched almonds
500g plum tomatoes
1 garlic clove
Sea salt and freshly ground black pepper
40g fresh mint, chopped
50ml olive oil

1 Heat the oven to 180°C/350°F/gas mark 4.
Lay the almonds in a single layer on a baking tray and put them into the oven for about eight minutes.
As long as they are in a single layer you don’t need to turn them.
Keep a close eye to make sure they don’t burn, and when they are golden, take them out and chop into small chunks.
2 Put the tomatoes into a pan of boiling water for ten seconds, then drain under cold water – you should now be able to peel them easily.
Cut each one in half, scoop out the seeds with a teaspoon and dice the flesh.
3 Using a pestle and mortar, grind the toasted almonds with the garlic until smooth.
Add the tomatoes, salt, pepper and mint and pound the mixture until it resembles a paste.
Finally, stir in the olive oil a splash at a time.
To serve, stir the sauce into some cooked pasta and garnish with basil, anchovy fillets and (if you want) Parmesan.

Read more:Recipe: how to cook Giorgio Locatelli’s Sicilian Pasta Sauce | The Sun |TV Magazine