44oz. canned tomatos (whole or cut, peeled) or appx. 20 romas, peeled.
At least 2 tablespoons fresh minced garlic (I use 4!)
1 teasooon garlic powder
2 teaspoons onion powder
1 teaspoon oregano
2 1/2 teaspoons basil
1 large onion, cut into pieces (the size is up to you)
1 pinch thyme
2 tablespoons parsley flakes
1/2 teaspoon bay leaves
1 1/2 teaspoons white pepper
*Dump the canned tomatos into a pot large enough to hold them, if you are using fresh romas, add about 1 1/2 cups water. *Add all of the ingredients to the pot. *If you used whole tomatos, you will need to cut them up either while they are cooking (a metal spoon will do this in the pot)or before you put them in. One roma tomato should be cut into about six pieces. *Bring to a boil and them allow to SIMMER for 60-90 mins or until onions are clear. *Be sure to stir fairly often, the toamtos burn easily (especially on electric burners!) and do not taste very good that way.
*****It IS necessary to simmer for this amount of time so as to allow all of the goodness of the spices to seep out and to penetrate the tomatos.*****
PS This is best served with spaghetti type pasta, but is also VERY good as a snack on top of garlic toast.