Leafy Tomato Sauce

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 5 pounds fresh tomatoes, halved
• Salt
• 10 to 15 tomato leaves from unsprayed plants
• Cooked pasta for serving

1. In a large pot, heat olive oil on medium heat, add onion and garlic, and cook until soft, about 10 minutes.
2. Add tomatoes, turn heat to high and bring to a boil, stirring and mashing to break up tomatoes.
3. Turn heat down and simmer, uncovered, until mixture has thickened, about an hour.
4. Pass mixture through a food mill or coarse strainer to remove skins and seeds.
5. Return sauce to pot and season with salt to taste.
6. Ten minutes before serving, heat to a simmer and stir whole tomato leaves into sauce.
7. Ladle sauce onto cooked pasta; let leaves stay behind in pot.

olive oil, onion, garlic, fresh tomatoes, salt, tomato

Taken from cooking.nytimes.com/recipes/1012705 (may not work)