This is also a wonderful sauce for hearty pasta dishes.
Recipe information
Yield
Makes 4 cups
Ingredients
2 28-ounce cans whole Italian-style tomatoes
1/4 cup olive oil
2 cups chopped onions
8 large fresh thyme sprigs
6 garlic cloves, peeled, quartered
4 4-inch-long fresh rosemary sprigs
4 large fresh basil sprigs
1 bay leaf
1 oil-packed anchovy fillet
1 teaspoon coarse kosher salt
1 teaspoon Hungarian or Spanish sweet paprika
Preparation
Step 1
Using fingers, split open tomatoes; remove and discard seeds. Chop tomatoes; reserve juice. Heat oil in heavy large saucepan over medium-high heat. Add chopped tomatoes and reserved juice and all remaining ingredients; stir to combine. Bring to boil; reduce heat to medium and simmer uncovered until sauce is reduced to 4 cups, stirring often, about 1 hour.
Step 2
Remove bay leaf and any stems from herbs. Pass sauce through food mill fitted with large holes. Alternately, transfer to processor. Using on/off turns, process to coarse puree.
