Pizza Sauce

Get the garlic, onion and fennel in the olive oil. Saute over a medium heat until the onions are nearly clear. Add your chosen form of tomato, and then herbs, pepper and salt to taste (I use mostly Basil, but this is such a subjective concept that there's no point in laying down formula). Raise the heat to high and cook the sauce enough to settle the ingredients and get a feel for the sauce's wetness. Add enough red wine to get it as thin as you like it for pizza. Cook the alcohol out, and then it's ready to use, either hot out of the pan or cool (it keeps well in the freezer). If you don't have wine handy, water, beer, stock, or even milk works fine. I recently substituted a little bit of vinaigrette and then a little milk for the wine, and my wife preferred it - so you never know ;) This makes enough sauce for a 15-17 inch pizza, or two 12-inch pizzas.