1 small onion chopped
1 tbs. chopped garlic
4 tbs. extra virgin olive oil
5 lb. of tomatoes, peeled, seeded and chopped
1 tsp. salt
1 dozen hazelnuts, skinned
1 Bay leaf
1 sprig of parsley
1/2 cup of wine or chicken stock

Saute chopped union and garlic until the onion is softened. Add the tomatoes and fry on high heat for a few minutes. Add the salt, bay leaf, parsley and liquid. Bring to a boil, then simmer for 15-20 minutes, or until the liquid is reduced. Put the sauce in a blender with the hazelnuts and puree until smooth.