1 Tbs oil

1 onion, diced

2 cloves garlic, minced

12-14 Roma tomatoes (about 1.5 pounds) peeled and diced

1 small can (4 oz?) tomato paste

1 Tbs or so Italian herbs

1 Tbs sugar

1 tsp salt

1/4 tsp pepper

Bring a pot of water to boil and carefully put the tomatoes in for a few minutes, then drain. This makes the peels just slide right off.

Saute the onion and garlic in the oil until soft. Add everything else and simmer for 30 minutes. If it looks a bit thicker than you’d like, add a bit of water.

I’ve made this before with canned diced tomatoes but not yet fresh. I’m just at the simmering point as I write this and have already added a bit of water. I think alot of the juices ran off the cutting board when I was dicing them.

The garden is loaded with Romas right now so if this turns out well, I think I’ll make a quadruple or more batch tomorrow and freeze it in pizza-sized portions for this winter.

Postscript: This was too herby…something in the Italian mix was way too strong for my taste. But it did have a nice texture.