A Caribbean Garden

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I indulged in fresh pizza sauce, given the bounty of fresh tomatoes and basil.
I like my sauce fresh tasting-cooked just 30 minutes. I included an option for those with only canned tomatoes. A mix of fresh and canned also works better than all canned-a trick I leaned from my sister on how to stretch fresh tomatoes.

1 small onion, finely chopped
4 garlic cloves, finely chopped
Hot pepper to taste- eg ¼ teaspoon minced habaneros or ¼ teaspoon red chili pepper flakes (optional)
3 tablespoons extra-virgin olive oil
4-5 cups chopped or blended fresh tomatoes, or 1 (28- to 32-oz) cans whole plum tomatoes in juice, (crushed or blended)
1 teaspoon salt, or to taste (omit if using canned tomatoes)
1 teaspoon sugar (optional), or to taste
1/4 cup red or white wine
Herbs of choice: eg ¼ teaspoon each dried rosemary and, oregano, or Italian herbs mix or 2 teaspoons mixed fresh herbs.
pinch of fresh cracked black pepper

Method
In large pot or skillet sauté onion, garlic and hot pepper in olive oil about 3-5 minutes, add tomatoes, stir well. Add all other ingredients and stir, simmer approximately 30 minutes until you get spreadable sauce, not runny but not too thick, stirring occasionally. Makes enough for 3-4 pizzas.

The pic of the finished sauce was out of focus-but of course I only found his out after the pizzas were made:



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