Yield: 2 cups 24 ea Fresh tomatoes, peeled, seeded & quartered 1 small Onion, diced 2 ea Garlic cloves, chopped 2 tbl Olive oil 1/2 tsp Salt 1/2 tsp White pepper 1 ea Bay leaf 1 tbl Fresh basil, chopped 2 tbl Fresh oregano, chopped Puree the tomatoes in a food processor until smooth, approximately 1 minute. In a large saucepan over medium heat, saute the onion and garlic in the olive oil until the onions are translucent. Add the tomato puree, salt, pepper, bay leaf, basil, and oregano and mix together. Lower the heat and simmer approximately 1 hour until the sauce is reduced by half and becomes a thicker paste.
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