Makes 5 to 6 cups
1 tablespoon good green olive oil
3 to 4 pounds ripe tomatoes, cored, halved (squeezed to extract excess seeds) then quartered, do not peel
1 tablespoon fine sea salt
6 to 10 fresh basil leaves, shredded
1 to 3 small fresh oregano leaves (restrain yourself, this is commonly overused)
2 large garlic cloves, finely minced or pressed
1. In a large, heavy-bottomed saucepan combine all the ingredients. Stirring regularly, cook over medium heat until the tomatoes have relaxed and given up their juices, about 15 to 20 minutes.
2. When cool enough to handle, run the sauce through a food mill or a blender and purée. Set aside.
Add ½ cup minced sweet onions.