Garlicky Reduced Tomato Sauce

The idea for this sauce came from Marcella Hazan's "Tomato Sauce with Butter" recipe, though I gave up the wonderful clarity and simplicity of that recipe. I'm not sure I'd want to use this on pasta, though it might work on something really rustic (like "rags").

1 16oz jar tomatoes
1/2-1 cup red wine
8 cloves of garlic, very coarsely chopped
2 Tbs olive oil
1 pinch crushed red pepper flakes
salt and pepper to taste

Add all the ingredients to a sauce pan over medium-high heat. Bring to a boil, then reduce the heat and cook at a gentle boil until the tomatoes have broken down and the volume is reduced by half or more, 45 minutes to an hour. Stir occasionally (more frequently towards the end) to prevent it from burning to the bottom of the pan.
Homogenize with a stick blender; this will also emulsify the sauce and beat in some air, so the color will lighten up a lot.
Adjust seasonings and serve.