• 3 yellow onions, diced
  
• Olive oil (preferably extra virgin)
  
• 1/2 cup flour
  
• 2 cups vegetable stock, boiling broth, (though water works just as well)
  
• 3 lbs red tomatoes, peeled and juiced
  
• Herb bouquet: 3 parsley leaves, 1/2 bay leaf wrapped in cheesecloth
  
• 1 dried orange peel
  
• 1-3 Tb tomato paste
  

Cook the diced onions with the olive oil in a large saucepan. Cook
until tender, but not brown. Add the flour and mix with onions until
a paste is formed. Do not brown the flower. Add broth or stock and
simmer for 10 minutes. Add tomatoes. A thick sauce should form.
Simmer for ten minutes covered. Add bouquet, orange peel, and add
tomato juice (from juiced tomatoes) if sauce risks scorching. Simmer
for another thirty minutes. Remove bouquet. Add tomato paste for
desired color.

Sauce should be of thick consistancy and can be served on almost any
pasta.