This is also a wonderful sauce for hearty pasta dishes.
Recipe information
Yield
Makes 4 cups
Ingredients
2
28-ounce cans whole Italian-style tomatoes
1
/4 cup olive oil
2
cups chopped onions
8
large fresh thyme sprigs
6
garlic cloves, peeled, quartered
4
4-inch-long fresh rosemary sprigs
4
large fresh basil sprigs
1
bay leaf
1
oil-packed anchovy fillet
1
teaspoon coarse kosher salt
1
teaspoon Hungarian or Spanish sweet paprika
Need to make a substitution?
Preparation
Step 1
Using fingers, split open tomatoes; remove and discard seeds. Chop tomatoes; reserve juice. Heat oil in heavy large saucepan over medium-high heat. Add chopped tomatoes and reserved juice and all remaining ingredients; stir to combine. Bring to boil; reduce heat to medium and simmer uncovered until sauce is reduced to 4 cups, stirring often, about 1 hour.
Step 2
Remove bay leaf and any stems from herbs. Pass sauce through food mill fitted with large holes. Alternately, transfer to processor. Using on/off turns, process to coarse puree.