1 28 oz. can whole tomatoes, packed in tomato puree or juice
2 fresh basil leaves or 1 teaspoon dried basil, dried oregano or dried marjoram
1 clove of garlic, crushed
2 tb tomato paste
Freshly ground black pepper
Pinch of salt
Pour the contents of the tomato can into a 2 quart, heavy non-aluminum saucepan and coarsely crush the tomatoes with a fork or your hands. Add the herbs, garlic, tomato paste, pepper, and salt. Bring to a bubble over medium heat, stirring to mix the seasonings. As soon as the sauce begins to bubble, turn the heat to low and maintain the sauce at a gentle simmer. Cook, uncovered, stirring from time to time, for a minimum of 15 minutes and a maximum of 1 hour. This sauce will keep for about a week in an airtight container in the refrigerator. It can also be frozen for up to 4 months.