Ingredients

　　For about 2 1/2 cups, sauté 1/2 cup minced onions in 2 tablespoons olive oil, and when tender stir in 4 cups fresh tomato pulp (see box, left) or half fresh and half canned Italian plum tomatoes. Season with a pinch of thyme, a bay leaf, 2 large cloves of puréed garlic, and, if you wish, both a pinch of saffron threads and 1/4 teaspoon dried orange peel. Salt lightly and simmer, partially covered, for 30 minutes.

　　Julia's Kitchen WisdomKnopf