- 28 ounce tomatoes, including juice
- 1 small onion
- 1/4 cup extra-virgin
- 1 teaspoon salt
- Dried herbs (basil, thyme, oregano, bay leaf etc
In a blender or food processor coarsely puree tomatoes with juice and in a heavy saucepan stir together with remaining ingredients. Simmer sauce, stirring occasionally, 40 minutes, or until slightly thickened. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered, 2 days or frozen 1 month.