Herbed Tomato Sauce
|Onion||1 Medium, diced|
|Olive oil||1 Tablespoon|
|Very ripe tomatoes||5 Medium, quartered|
|Garlic||2 Clove (10 gm), chopped|
|Chopped fresh parsley||1 Teaspoon|
|Basil||1⁄3 Teaspoon (Mixed With Marjoram And Thyme)|
|Marjoram||1⁄3 Teaspoon (Mixed With Basil And Thyme)|
|Thyme||1⁄3 Teaspoon (Mixed With Marjoram And Thyme)|
|Coarse salt||To Taste|
|Freshly ground pepper||To Taste|
In a large enameled or stainless-steel saucepan, gently fry the diced onion in the oil until soft but not brown.
Add the other ingredients and simmer for 20 to 30 minutes, or until the tomatoes have been reduced to the desired consistency.
Sieve, using a wooden pestle or spoon.
Return the sauce to the heat to warm through.
If a thicker consistency is required, simmer the sauce, uncovered, for 20 to 30 minutes, stirring frequently to prevent sticking.
Season the sauce with salt and pepper to taste just before using or serving it.