dawns red sauce 
from vanillasugarblog.com

1 can (28 oz.) san marzano crushed tomatoes (drained, reserve some of the liquid)
1 TB (or more) San marzano tomato paste
3-4 TB extra virgin olive oil
hand full fresh basil, chopped
hand full fresh parsley, plus more for garnish
fresh oregano (half a hand full) or 1 TB dried
2-3 TB fresh garlic
1 – 1 ½ TB heavy cream
1-2 TB fresh pepper flakes
salt & pepper to taste

In a medium saucepan, heat up the olive oil, add in the garlic, sauté a bit.
Add in the red pepper flakes, heat through (1-2 minutes).
Add in the tomato paste, stir through.
Add in the drained crushed tomatoes.
Heat this through.

Then add in all your herbs and a pinch of salt & pepper.
Heat this through and taste-test—see what it needs.
Might need more salt or pepper or need more oregano.
Let it sauté a bit over medium to low heat.
If the sauce it too thick for you, add in some of the reserved liquid from the crushed tomatoes. (I like my sauce thick).
When ready to serve, add in about 1 to 1 ½ TB of heavy cream, heat through.
Serves enough sauce for almost a pound of pasta.