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.

» ALGONQUIN WILD NUT SOUP (PAGANENS)
» INAGAMI-PAKWEJIGAN (SOFT BREAD)
» ZUNI BREAD
» fry bread
» OGWISSIMANABO (TUSCARORA YELLOW SQUASH SOUP)
» IROQUOIS SOUP (Fish Soup)
» GOOSEBERRY COBBLER
» OJAWASHKWAWEGAD (ALGONQUIN WILD GREEN SALAD)
» Red Chili Stew
» Rice Pudding
» NAVAJO FRY BREAD - 1
» Indian tacos
» ABNAKIS PEA, BEAN & POTATO SOUP
» Wild Sage Bread
» FRIED GREEN TOMATOES