2 x 28 oz cans plum tomato
8 sprigs fresh Italian parsley
4 leaves fresh basil
2 cloves garlic
1 onion, halved
1/4 cup extra virgin olive oil
1 tbsp dried oregano
1 tsp salt
1/2 tsp hot pepper flakes

In a blender, purée tomatoes until smooth; pour into saucepan. Add parsley, basil, garlic, onion, oil, oregano, salt and hot pepper flakes; bring to boil. Cover partially and simmer for about 2 hours or until thickened