Fill a large stockpot of water ⅔ full and bring to a light boil. While water is heating, slice a shallow X on the bottom of each tomato with a sharp paring knife. Using tongs, gently lower 5–10 tomatoes into the hot water. Make sure they have enough room to float around a little bit so the skin will be loosened evenly all the way around. Blanch for about 3 minutes. You will be able to see the skin peeling back. Use tongs to lift them out of the water into a bowl (be careful, they are slippery).

Let cool for 5–10 minutes or until cool to the touch; the skin should slide right off. After peeling use a small, sharp paring knife to remove the core (slide knife in about ½" at a 45° angle and turn knife in a circle around top of core). I like to do this over the pot I will be cooking in to catch any of the juice. Use a potato masher to break tomatoes up into a rough, chunky sauce.

Place mashed tomatoes on stove over medium heat and bring to a low simmer. Add wine, if using, and let it cook out until it no longer smells like alcohol. Use a potato masher to break up any remaining large chunks. Simmer for 45 minutes. At this point you should have a nice consistency. Feel free to cook longer if you like a thicker sauce. Ladle into clean jars. The sauce will keep in the freezer for several months or in the refrigerator for about a week. When reheating, add olive oil, a grated garlic clove, and salt and herbs, to taste.