1 tsp. olive oil
1/2 medium onion, minced
1 clove garlic, minced
4 fresh tomatoes, peeled and diced
1 bay leaf
2 tsp. herb season salt
1 tsp. oregano
1 tsp. sweet basil
1 tsp. thyme
1/8 tsp. pepper

Heat oil in heavy skillet and saut onion and garlic over medium heat, stirring until onion is transparent. Add remaining ingredients. Mix well. Simmer and uncover 20 to 30 minutes, stirring occasionally. Sauce should be thick but still juicy not dry. Cool. Refrigerate up to 2 weeks.

Makes 2 cups.