3 yellow onions, diced
extra virgin olive oil, as needed
1/2 cup flour
2 cups vegetable stock, boiling
3 pounds red tomatoes, peeled, chopped, and juiced (juice reserved)
3 parsley leaves + 1/2 bay leaf, wrapped in cheesecloth (bouquet)
1 dried orange peel
1-3 tablespoons tomato paste
1. Cook the diced onions with the olive oil in a large saucepan. Cook until tender, but not brown. Add the flour and mix with onions until a paste is formed. Do not brown the flour.
2. Add broth or stock and simmer for 10 minutes. Add tomatoes. A thick sauce should form.
3. Simmer for 10 minutes, covered. Add bouquet, orange peel, and add tomato juice (from juiced tomatoes), if sauce risks scorching.
4. Simmer for another 30 minutes. Remove bouquet. Add tomato paste for desired color.
Sauce should be of thick consistancy and can be served on almost any pasta.'