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4 Tbsp. olive oil
2 c. chopped onion
2 cloves chopped garlic
5 c. (2 28-oz.) cans Italian plum tomatoes, drained
1 tsp. dried basil
1 tsp. tarragon (dried)
2 tsp. oregano (dried)
2 tsp. salt
1 Tbsp. brown sugar
6 oz. (small can) tomato paste

Heat oil in heavy saucepan. When the oil is hot, add onion/garlic
and cook over medium heat until transparent. Add tomatoes, chopping
them up with spoon in pan. Rub dried herbs between hands and let
them drop in sauce. Add salt, sugar, tomato paste and a few
grindings of black pepper. Stir and simmer gently for 40 min.;
don't let sauce boil.

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