Yield: 2 cups
24 ea Fresh tomatoes, peeled,  seeded & quartered
1 small Onion, diced
2 ea Garlic cloves, chopped
2 tbl Olive oil
1/2 tsp Salt
1/2 tsp White pepper
1 ea Bay leaf
1 tbl Fresh basil, chopped
2 tbl Fresh oregano, chopped
 
  Puree the tomatoes in a food processor until smooth, approximately 1
  minute.
  
  In a large saucepan over medium heat, saute the onion and garlic in
  the olive oil until the onions are translucent.  Add the tomato
  puree, salt, pepper, bay leaf, basil, and oregano and mix together.
  Lower the heat and simmer approximately 1 hour until the sauce is
  reduced by half and becomes a thicker paste.