Ingredients

Ingredients (use vegan versions):

3 yellow onions, diced
Olive oil (preferably extra virgin)
1/2 cup flour
2 cups vegetable stock, boiling broth, (though water works just as well)
3 lbs red tomatoes, peeled and juiced
Herb bouquet: 3 parsley leaves, 1/2 bay leaf wrapped in cheesecloth
1 dried orange peel
1-3 Tb tomato paste

Directions:

Cook the diced onions with the olive oil in a large saucepan. Cook until tender, but not brown. Add the flour and mix with onions until a paste is formed. Do not brown the flower. Add broth or stock and simmer for 10 minutes. Add tomatoes. A thick sauce should form. Simmer for ten minutes covered. Add bouquet, orange peel, and add tomato juice (from juiced tomatoes) if sauce risks scorching. Simmer for another thirty minutes. Remove bouquet. Add tomato paste for desired color.

Sauce should be of thick consistancy and can be served on almost any pasta.