Bijouxs Basics Tomato Sauce

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2 tablespoons extra-virgin olive oil

2 medium onions, chopped

3-4 cloves of garlic, chopped

4 pounds ripe tomatoes, quartered (about 5 cups) or 3 large cans (28-ounce) Italian whole peeled plum tomatoes

Salt and freshly ground black pepper

1 medium bouquet garni: 2 sprigs parsley and thyme, 1 sprig each basil and oregano, bundled and tied

A 1 inch piece of orange peel (dried or fresh)

Pinch red pepper flakes (optional)

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