10 to 12 medium ripe tomatoes, frozen and peeled if desired
1 tsp. dried oregano or marjoram
3/4 cup chopped fresh basil
In large deep skillet, heat oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add tomatoes and cook, stirring to break up with back of spoon. Bring mixture to a boil. When sauce boils, reduce heat. Stir in oregano and simmer 30 to 45 minutes. Just before serving, stir in fresh basil and salt and pepper to taste.