OK, you can’t say something like that and not give us the recipe for that sauce!
Okay, I will gleefully show off, though the recipe’s kind of...flexible...and the closest I’ve gotten to reliably writing it down is in LARGE batches.
That said:
Take 6-8 quarts of Cherokee Purple tomatoes. Only. Not any of the red kinds, though black tomatoes or some other purple variety would probably work OK. Peel them, chop them, and drop them into a Dutch oven-type pot.
Mix half a cup of dry red wine with 6ish tablespoons of cornstarch until it turns an appalling mauve color. Dump that into your pot, and follow it up with half a cup of turbinado or light brown sugar (white doesn’t work quite right, and dark is downright disgusting). Stir it all in, beat it up with a potato masher or immersion blender (or a heavy spoon and a hearty dose of aggression), and let it simmer all by itself for 15-20 minutes.
Add 4 tablespoons of basil, 2 tablespoons of oregano, and garlic to taste. (Your taste, not my taste. My taste in garlic is possibly a wee bit excessive.) Simmer it for another 30 minutes or so, stirring whenever you think about it.
In the last 5 or 10 minutes, add salt to taste. Then serve it up with pasta, can it, freeze it, or run away with a bowlful and a handful of crackers like my child did last time I made a batch. The purple tomatoes give it kind of a smoky taste that I haven’t been able to get with regular tomatoes, and it is to die for. Especially with good Parmesan cheese and some chicken or shrimp.