6 ounces tomato paste
12 ounces water
28 ounces stewed plum tomatoes with juice
4 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
Pinch red pepper flakes (optional)
Combine tomato paste, water and tomatoes in blender. Process until smooth and set aside.
Heat olive oil in large heavy-bottomed pot. Add onion and garlic, saute 5 to 6 minutes, until tender. Add dried herbs. Cook until aromatic, about 1 minute. Add salt and pepper. Stir.
Add tomato puree to pot and stir. Bring to a low boil, about 10 minutes. Cover and simmer 30 minutes, stirring occasionally.