|Coarsely chopped onion||3⁄4 Cup (12 tbs), coarsely chopped|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Italian plum tomatoes/1 can, 48-ounce plum tomatoes, chopped and drained, reserving 1 cup of juice||3 Pound, seeded and chopped (Use Ripe Plum Tomatoes)|
|Chopped italian flat leaf parsley||1⁄2 Cup (8 tbs) (Use Fresh Parsley)|
|Fresh basil leaves/1/2 teaspoon dried sweet basil||8 , minced|
|Dried oregano||1 Teaspoon|
|Freshly ground black pepper||To Taste|
In saucepan over medium heat, saute onion and garlic in olive oil until onion is wilted.
Do not brown.
Add tomatoes and remaining ingredients.
Bring to a boil, then lower heat to medium and simmer, uncovered, stirring occasionally, 25 to 30 minutes.