Marinara Sauce

5 or 6 large tomatoes, or 10 or 12 romas, peeled and seeded
1 large onion, diced
3 large cloves of garlic, finely diced
2 tsp. crushed basil or 2 tbs. chopped fresh
2 tsp. crushed oregano 2 tbs. chopped fresh
2 tsp. sugar
1/2 tsp. crushed red pepper or 1/8 tsp. cayenne
3 Tbs. olive oil
1/4 cup wine, red or white
Salt to taste
2 tsp. Fresh lemon juice

In large frying pan, sauté onion and garlic until tender, stir in herbs and sauté 2 - 3 minutes longer. Pour in wine, bring to a boil and add tomatoes, sugar and pepper. Lower heat and simmer for about 20 minutes, stirring and crushing tomatoes as sauce cooks. Adjust the seasoning, adding herbs, lemon juice and salt to taste. 
If a thicker sauce is desired, add 2 Tbs. Tomato paste and continue cooking and stirring another 10 to 15 minutes. Serve over pasta. If a smooth sauce is desired, place in a blender after simmering, blend smooth, return to pan and reheat.