Ingredients

• 2 28-ounce cans whole Italian-style tomatoes
• 1/4 cup olive oil
• 2 cups chopped onions
• 8 large fresh thyme sprigs
• 6 garlic cloves, peeled, quartered
• 4 4-inch-long fresh rosemary sprigs
• 4 large fresh basil sprigs
• 1 bay leaf
• 1 oil-packed anchovy fillet
• 1 teaspoon coarse kosher salt
• 1 teaspoon Hungarian or Spanish sweet paprika

Instructions

1. Using fingers, split open tomatoes; remove and discard seeds. Chop tomatoes; reserve juice. Heat oil in heavy large saucepan over medium-high heat. Add chopped tomatoes and reserved juice and all remaining ingredients; stir to combine. Bring to boil; reduce heat to medium and simmer uncovered until sauce is reduced to 4 cups, stirring often, about 1 hour.
2. Remove bay leaf and any stems from herbs. Pass sauce through food mill fitted with large holes. Alternately, transfer to processor. Using on/off turns, process to coarse puree.