Title: Tomato sauce with rosemary
 Categories: Sauces, Vegetables, Pasta
      Yield: 1 Servings
 
      6 lb Ripe, sweet tomatoes
      3 tb Virgin olive oil
      1 sm Red onion; thinly sliced
      1 sm Rosemary branch; the leaves
           -removed and chopped
           -=OR=- substitute
      1    -Bay leaf, some thyme,
           -Basil or marjoram)
 
  This is a delicious simple sauce that can be served with your favorite
  fresh pasta. WASH THE TOMATOES WELL; then cut them into sixths or, if
  they are large, into eighths. Warm the olive oil in a large, flat
  stainless-steel or non-stick pan; add the tomatoes, onion, salt to
  taste and rosemary. Cook over gentle heat until the skins are
  wrinkled and have really cooked away from the flesh, about 30
  minutes. The tomatoes should be melting into a puree. Pass them
  through a food mill. Check the consistency; if you wish a thicker
  sauce, return it to the pan and cook over medium-low heat until it is
  the thickness you like. Add salt to taste and process in jars,
  according to canning directions, or freeze. Makes 1 Quart