- 3lb/1kgs Roma tomatoes
- 1 Tbsp finely chopped fresh basil (or 1 tsp of dry)
- 1 Tbsp finely chopped fresh Italian parsley (or 1 tsp of dry)
- 1 Tbsp finely chopped oregano (or 1 tsp of dry)
- 2 cloves garlic, chopped
- 3 Tbsp olive oil
- 1 medium onion, chopped
- 1- 6oz/170g can tomato paste
- Salt and pepper to taste
Blanch tomatoes in boiling water for 2 minutes or long enough for skin to split. Remove the skin from the tomato (should peel off easily after blanching). Chop blanched tomatoes into quarters or 1 inch cubes.
In a 3-4 quart pot, heat olive oil and sauté garlic and onions until onions are transparent. Add the tomato paste, cut tomatoes and herbs and stir. Bring contents to a boil stirring and mashing occasionally to break down the tomatoes and cook for about 12-15 minutes (or until sauce is at your desired consistency).
Cover and allow to simmer for 5 more minutes (do not open lid). Transfer to the Wonderbag for 3 hours.
Season with salt and pepper to taste.