From One United Harvest: Recipes from America’s Community Supported Farms,

Recipe courtesy Karen Vollmekce, Vollmecke Orchards CSA, Brandywine, PA

2 medium onions, diced                                    1 ½ TBSP minced oregano *optional

5 cloves garlic, minced                                      1 ½ TBSP minced thyme *optional

¼ cup olive oil                                                  1 ½ TBSP minced sage *optional

3 lbs. tomatoes, peeled, seeded and                  dash of dried pepper flakes

   coarsely chopped                                          3 TBSP chopped fresh basil     

3 TBSP chopped fresh parsley                          salt and pepper, to taste

In a large saucepan, cook onions and garlic in olive oil over moderately high heat for 15 minutes, stirring frequently.  Add tomatoes, herbs and red pepper flakes and cook 15 minutes more, stirring occasionally.  Season with salt and pepper to taste.  Serve immediately or refrigerate in a tightly sealed container for up to 4 days.  Sauce also freezes well.  Makes 4 cups.