Ingredients

• 1/3 cup minced fresh onion
• 2 fresh garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 3 lbs fresh plum tomatoes, peeled, seeded, chopped
• 6 sprigs fresh thyme or 1 teaspoon dried thyme
• 4 sprigs fresh parsley
• 1/2 bay leaf
• 1 inch fresh orange rind
• 1/2 teaspoon salt
• 1/2 teaspoon basil
• 1/4 teaspoon black pepper
• 1/8 teaspoon fennel seed
• 1 pinch saffron
• 1 pinch ground coriander

Instructions

1. Saute onion and garlic in olive oil in a large saucepan until tender.

2. Stir in flour until smooth.

3. Add tomatoes.

4. Wrap thyme, parsley, bay leaf, and orange rind in cheesecloth, tie, and add to the pot.

5. Add all remaining ingredients.

6. Heat sauce to a simmer, then drop on the lid and simmer 10 minutes, stirring occasionally.

7. Remove lid and simmer another 25-30 minutes, or until sauce has thickened.

8. Remove the herb bouquet and chill sauce overnight (or freeze for later).

9. Heat again before serving over hot cooked pasta or meats.