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Spaghetti Sauce

2 28-oz cans tomatoes
3-oz can tomato paste
1 medium-sized onion
3 or so cloves garlic, or to taste
1/2 inch chunk ginger, optional
1 bay leaf
oregano
thyme
rosemary
marjoram
basil
oil for sauteeing

Peel and chop the onion, garlic, and, if using it, ginger. Get
these as small as you can/have patience for. I use the food
processor.

Saute onion and garlic (and ginger) in the oil for a few minutes,
until the onion is transparent, but not brown. Add the canned
tomatoes, including the juice. Also add the tomato paste, and mix.
Add the bay leaf and other herbs. Simmer for at least 1/2 hour,
or until the consistency is right; you may need to add a little
water.

I don't tend to use measured amounts of herbs, but experience has
shown that you don't want to add too much rosemary (a tsp. is
probably enough, and a Tbsp. too much), but it does fine with lots
of oregano and a goodly amount of thyme.

Also, it keeps really well in the refrigerator and freezes quite
successfully.

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