Heat oil in a large heavy pot over medium heat.
Cook onion and garlic until soft and translucent, about 8 minutes.
Add tomatoes, red pepper flakes, 1 tsp salt, and some pepper.
Simmer, covered, until thick, 25 minutes. Stir in herbs.
(Sauce can be refrigerated for up to 3 days or frozen for up to 3
months.)
Makes 6 cups.
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