¼ c. oil
1 finely chopped onion
1 17-oz. can tomato purée
2 t. basil
1 t. oregano
1 t. garlic powder
2 t. vegetable bouillon powder
2 c. hot water
(optional: Sauté a cup of fresh mushrooms in 2 T butter)
Heat oil in heavy saucepan and cook onions over low heat till soft. Add purée and spices. Mix the bouillon powder with the hot water and add to the pan. (If using mushrooms, add them and their liquid to the sauce.) Cook over low 30 minutes. 4 cups.