---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Vegetables, Pasta
       Yield: 1 servings
       6 lb Ripe, sweet tomatoes
       3 tb Virgin olive oil
       1 sm Red onion; thinly sliced
       1 sm Rosemary branch; the leaves
            -removed and chopped
            -=OR=- substitute
       1    -Bay leaf, some thyme,
            -Basil or marjoram)
   This is a delicious simple sauce that can be served
   with your favorite fresh pasta. WASH THE TOMATOES
   WELL; then cut them into sixths or, if they are large,
   into eighths. Warm the olive oil in a large, flat
   stainless-steel or non-stick pan; add the tomatoes,
   onion, salt to taste and rosemary. Cook over gentle
   heat until the skins are wrinkled and have really
   cooked away from the flesh, about 30 minutes. The
   tomatoes should be melting into a puree. Pass them
   through a food mill. Check the consistency; if you
   wish a thicker sauce, return it to the pan and cook
   over medium-low heat until it is the thickness you
   like. Add salt to taste and process in jars, according
   to canning directions, or freeze. Makes 1 Quart