Perfect Tomato Sauce

1 T. extra-virgin olive oil
2 large garlic cloves, crushed
1 white or yellow onion, thinly sliced
1/4 c. minced fresh basil
1/4 c. minced fresh parsley
1 bay leaf
1 anchovy fillet, rinsed and patted dry
10 fresh tomatoes (about 2 lbs.), peeled, seeded, chopped, and drained

In a large skillet heat the olive oil over low heat. Add the garlic and saute, swishing it around until the oil starts to color, but without letting the garlic brown, about 3 minutes. Remove the garlic and throw it away.

Raise the heat to medium and add the sliced onion, basil, parsley, and bay leaf. Saute until the onion is soft and translucent, about 7 minutes.

Mince the anchovy and stir it into the onion mixture along with the tomatoes. Bring to a simmer, cover, and cook gently over medium-low heat, stirring occasionally, until the tomatoes break down into a sauce, about 30 minutes. The sauce will be pulpy.

Remove the bay leaf and transfer the sauce to a food processor or blender. Process in 3 to 5 short pulses, until it's smooth. Be careful not to pulse it too many times or let the appliance run full speed, or the sauce will become too thin.

Note: For a thicker sauce, pour the tomatoes into a fine-mesh sieve instead of a food processor. Hold the sieve over a large bowl and force the sauce through it using the back of a wooden spoon.

Makes about 4 cups. [Will keep 5 days in the refrigerator, or can freeze and keep indefinitely.]

From Almost Vegetarian, p. 112.