Approx. 28oz of plain tomato puree
2 Tbsp Italian seasoning (mostly oregano and basil, some thyme, savory, sage, and marjoram)
1/2 Tbsp of onion powder
1 tsp of garlic powder
1/2 Tbsp of sugar
1/2 Tbsp of salt
3 Tbsp of olive oil
3 Tbsp of red wine/cherry mead/white wine, etc…

Put puree in 2 quart pot, whisk in wine, oil, and seasonings. Reduce on low until it’s down to about 1 and 1/2 quarts, enough for three 16 inch pizzas.