Goes great in  Cheezy Tomato Pasta .
 

                    2 Tbsps     olive oil
                    1                medium onion, chopped
                    3                garlic cloves, finely chopped
                    1                14-ounce can of unsweetened Italian tomatoes, undrained, coarsely chopped
                    1 cup         water
                    1                6-ounce can of tomato paste
                    1 tsp         dried basil
                    1/2 tsp      dried oregano
                    1/2 tsp      dried thyme
                    2               bay leaves
                    1/4 tsp      salt
                    1/8 tsp      crushed red pepper flakes

Heat the olive oil in a large saucepan over medium heat.  Add the onion and garlic and cook until softened, about 6 minutes.

Stir in the tomatoes, water, tomato paste, basil, oregano, thyme, bay leaf, salt, and red pepper flakes.  Cover  and bring to a simmer, then reduce the heat to low, and cook, stirring occasionally, for 45 minutes.  Remove the lid and cook, stirring often, until thickened, about 10 minutes longer.


Source: "May All Be Fed" by John Robbins, 1992, William Morrow and Company, Inc.


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