A basic outline. Season to suit your own taste.
1 28 oz can quality Italian Tomatoes
2 cloves of garlic
2 to 3 Tablespoons olive oil
salt and pepper
Puree tomatoes with the minced garlic. Grind the fennel seeds.
Add the seeds and the oregano, basil, and the olive oil and mix together.
NOTE: I use a stick blender and blend all of these ingredients right in the can.