Super Quick Spaghetti Sauce

So this recipe might need a little tweeking. I've been meaning to post it forever, but because it's one of those things where I just toss a bunch of things in a pot, I keep forgetting to measure the ingredients out. 

But today, my mom asked me to write out a spaghetti sauce recipe for my dad who hasn't made any in a while and would like a guide. 

What follows is what I came up with while sitting on the couch in my living room so as for proportions, I'm not positive. So, use this as a guideline and nothing more.

Next time I make sauce, I'll try to remember to measure my ingredients and I'll post them for you here as an update. As for now, I hope you like this. UPDATE: Tried it like this, and it tastes good to me!

A few suggestions: 
- Instead of using an onion, you might want to try using tomato paste...brown it (meaning heat oil, dump the past in the pot and mix it around while it browns. it'll take 10-15 minutes i believe)
- It can cook pretty much any length of time. i usually have it going for an hour but half an hour is fine too.
- This is a great way to use up some wine that you bought and don't like
- There's a good chance that you'll want to use more herbs than I recommend. Because I'm just estimating, I was not at all generous with my herb proportions. When I actually cook, I am. 
- Roasted veggies go excellent mixed in (asparagus is my favorite)
- Remember to adjust to taste.
- I like to serve it over whole wheat pasta
- If you're vegan (yay!) and you miss having cheese on your spaghetti, try adding some nutritional yeast on top. I wouldn't add it directly into the sauce though if you're serving other people.

the ingredients are italicized

Quick Spaghetti Sauce
heat olive oil in pan on medium heat.
chop one onion and toss in to saute
mash two cloves garlic and saute with onion
chop up two cans of tomato and add once onion and garlic is sauteed
add dry vermouth, about 3 Tablespoons (you could also use red wine, redwine vinegar, or balsamic vinegar)
add 1 Tablespoon sugar
add salt and pepper to taste (i never measure this, but use a good amount of pepper)
1-2 tsp hot pepper flakes
2-3 teaspoons each of dried basil and oregano
1 bayleaf
2 teaspoons fennel seed
Mix it all together, bringing to a plop plop boil and then turn down to simmer and cover (for about an hour)
chop some fresh parsley or basil to add in at the end