Ingredients
28 ounce tomatoes, including juice
1 small onion
1/4 cup extra-virgin
1 teaspoon salt
Dried herbs (basil, thyme, oregano, bay leaf etc
Directions
- 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.
