Posted by LladyRusty May 1, 2001

Source: Chefs Greg Reggio, Hans Limburg, Gary Darling, 5042 Bayou Blvd., Pensacola, Florida 32503 - coastalcooking.com/index.html

2 tablespoons extra virgin olive oil
1 cup diced onion
1/4 cup minced garlic
1/4 cup chopped parsley
2 tablespoons fresh basil
1 teaspoon oregano
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons granulated sugar
2 bay leaves
6 cups diced tomatoes
1 cup stock or water

Saut?the onions and garlic in the olive oil until the onions turn clear and the garlic releases its flavor. Add the herbs and seasoning and mix well. Cook one minute. Add the diced tomatoes and stock. Cook until thickened (about 45 minutes). The sauce should coat the back of a spoon.

Servings: 4