8 Plum Tomatoes, ripened
2 Medium Onions, diced
1 Large Red Bell Pepper, diced
1 Clove Garlic, minced
3 Tbsp. Pure Extra Virgin Olive Oil
1-2 tbsp. Tomato Paste
1 Tbsp. Oregano
Few Sprigs Fresh Parsley, chopped
½ tsp. Thyme
1 Bay Leaf
Blanch the tomatoes. Place tomatoes a few at a time,
in boiling water for just 1 minute. Remove tomatoes,
and immediately put them in a bowl of cold water.
This will make it easier to remove the skin.
After removing the skin from the tomatoes, place the
tomatoes in a food processor or blender, on “pulse”
until the tomatoes are a chopped consistency,
but not smooth.
In a large saucepan, sauté onions, pepper and the
garlic, in the oil, until the onions are transparent.
Add tomato paste and stir. Add the rest of the herbs.
Simmer on low heat, covered, for about 20 minutes.
Then uncovered for about 15 minutes.
Remove Bay Leaf.
You may wish to add a little water if sauce is too thick.