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2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh marjoram
3 cups (7 to 11) Roma tomatoes, ground
Salt, to taste
Heat oil in small skillet over low heat. Add garlic; cook until golden. Add oregano, basil and marjoram.
In stainless steel bowl, combine tomatoes and olive oil mixture; mix well. Season to taste with salt.
Makes 3 cups sauce.
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