1 28oz can crushed tomatoes

1 15oz can petite dice tomatoes

1 6oz can tomato paste

1.5 tsp dried basil

1.5 tsp dried oregano

1 tsp dried marjoram

2 tsp ancho chili powder

1/4 tsp cayenne

1/4 tsp dried pepper flakes

1/4 tsp fresh ground black pepper

1/2 tsp salt (test for more, later)

2 tsp anchovy paste (& omit salt)

Combine all in 2-qt saucepan.  Bring to simmer, simmer until reduced and thick enough for your purposes (dipping, pasta, pizza, etc.), stirring occasionally.  Cover with splatter screen, as the bubbling of the thick mixture makes a mess.  Taste and adjust as necessary.  Be careful on the peppers - there's a lot here, and it can become the dominant taste.  If the sauce becomes too spicy, add parm-reg cheese a tablespoon at a time, stirring until completely blended.  The cheese will tone down the pepper somewhat, but add to the saltiness.