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.