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Homemade Tomato Sauce

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3 to 4 pounds fresh-picked tomatoes

1/4 cup olive oil

1 medium yellow onion, diced

1 tsp. salt

1 tsp. sugar

1 tsp. dried oregano

1/4 cup fresh basil leaves, hand-torn (if available) or else 1/2 tsp. dried basil

2 small sprigs rosemary

Pepper to taste

Wash and core the tomatoes, cut them loosely into quarters (don’t worry about perfection). In a large saucepan, heat the olive oil over medium heat, then saute the onions until translucent. Add the tomato pieces and all of the remaining ingredients to the pot, bring to a boil, and then simmer, uncovered, for 2 1/2 to 3 hours, or until the liquid has boiled down to a saucy consistency. Gently ladle the sauce and strain through a food mill or metal sieve to remove the tomato skins and seeds. Season to taste and reheat as necessary. Serves 6 to 8.