4 large red, ripe tomatoes, cored, peeled (see note), and chopped, or 4cupscanned plum tomatoes (2-pound-3-ounce can)
1cupbeef broth or water
¼cup finely chopped parsley
1 or 2sprigsfresh basil or 1teaspoondried basil
2sprigsfresh thyme or ¼teaspoondried thyme
Salt and freshly ground black pepper to taste
Use a medium-sized saucepan or casserole with heavy bottom. Cook the onion and garlic in the olive oil until the onion is wilted.
It is not essential but it is preferable if tomatoes are put through a food mill before adding to the sauce to remove the seeds. The seeds do add a slightly bitter taste.
Pour the tomatoes into a saucepan, add the remaining ingredients, and bring to a boil. Simmer, stirring frequently, for about 45 minutes. If the sauce is not stirred frequently it may stick to the bottom and scorch. When the sauce has cooked for 45 minutes it is suitable for serving. Some cooks prefer a smoother sauce. To prepare one, put the sauce through a food mill and return it to the saucepan. Simmer, stirring frequently, for 15 minutes more. If desired, add more salt and pepper to taste.