Makes 1 batch

  • 3 T olive Oil
  • 4 C tomatoes (chopped)
  • 1 C onion (fine diced)
  • 2 1/2 T flour
  • 1/4 T basil
  • 1/4 T thyme
  • 1 T sugar
  • salt
  • pepper

In heavy bottom pot or saucepan saute’ onions in olive oil until translucent. Stir in flour to form roux. Add tomatoes (stir in a little water or stock if needed to prevent sticking). Add basil, thyme, sugar, salt and pepper. Simmer on low for 30 minutes until tomatoes are broken down. (NOTE: I prefer a whisk for this one.)