Date: Mon, 9 Aug 1993 07:45:05 PDT
2 28-oz. cans of tomatoes (I tend to like diced, but whole, pureed, or any combination work fine) 1 3-oz.(?-the smallest you can find) can tomato paste 1 medium-sized onion 3 or so cloves garlic, or to taste (optional: a smallish, say 1 x 1/2 inch, chunk of ginger) 1 bay leaf oregano, thyme, rosemary (dried or fresh) (marjoram, basil are also possible) oil for sauteeing Peel and chop the onion, garlic, and, if using it, ginger. Get these as small as you can/have patience for. I use the food processor. Saute onion and garlic (and ginger) in the oil for a few minutes, until the onion is transparent, but not brown. Add the canned tomatoes, including the juice. Also add the tomato paste, and mix. Add the bay leaf and other herbs. Simmer for at least 1/2 hour, or until the consistency is right; you may need to add a little water. I don't tend to use measured amounts of herbs, but experience has shown that you don't want to add too much rosemary (a tsp. is probably enough, and a Tbsp. too much), but it does fine with lots of oregano and a goodly amount of thyme. Also, it keeps really well in the refrigerator and freezes quite successfully. Enjoy.back to recipes