1 c. chicken broth ( I save broth when I boil chicken for any reason)
1T oil (canola is what I use)
1t onion powder
1t garlic powder
1t parsley flakes
Ã‚Â¼ t salt
1 can stewed tomatoes ( or 2-3 fresh tomatoes)
1 can tomato sauce (the big one, or 2 small ones)
I simply let it simmer, stirring often, until it is the consistency that I want, which is about like ketchup.
You do need to let it cool before using on fresh dough!
(You could use all fresh tomatoes, I would suggest that you seed and peel them and cook down the rest of it, you might have to adjust the salt and sugar to the tomatoes)
Stir carefully, tomatoes being cooked down will stick when you least expect it.
When I have no broth, I simply use a chicken bouillon cube and dissolve it in hot water.