Make your own fresh tomato pasta sauce. This is a great way to use some of that summertime tomato crop.
Sauté first onions, carrots, celery, garlic and red peppers in olive oil until soft in an 8-10 quart pot.
Make a bundle of the sage, thyme by wrapping them in cheesecloth and tying with a string.
Add remaining ingredients, bring to a boil, reduce heat and simmer for 2 hours. Let cool.
Reheat and adjust seasonings as needed.
Serve over fresh pasta and garnish with fresh basil.