I love a good tomato sauce - who makes their own? Would you mind sharing your recipes or techniques?

Myself, I've started canning (mason jars) my own tomatoes - but I also use cans of tomatoes. I brown beef bones or shank in olive oil, add onions let them turn translucent and then add garlic and basil and sometimes oregano. Then I add tomatoes (about three cans each 28 fl oz) and another can of beef stock also 28 fl oz, and let it simmer for about four hours - thicken with tomato paste add salt and pepper. I never put in ground beef but I do make meat balls. I use this sauce for lots of different dishes.