• 10 lbs tomatoes sliced into quarters
• 3 lbs yellow onions chopped
• 2 tablespoons of white sugar
• 1 bunch of thyme tied with kitchen string
• 1 tablespoons of Worcestershire sauce
• 4 cups chopped basil stems and all
• 1 stick of butter
• 4 cloves of garlic chopped
• 1 star anise
• 1 bay leaf
• 2 teaspoons of Kosher salt
• 2 teaspoons of fresh black pepper

In a large stock pot over medium-high heat, melt butter.  Add the sugar and onions and sauté the onions until they have a caramel color about 5-10 minutes.  (If the onions are burning lower the heat to medium)  Add the garlic and cook for an additional 2 minutes. Add the thyme, basil, star anise, bay leaf, Worcestershire sauce and tomatoes and continue to cook for 30-45 minutes, pressing down on the tomatoes or until they have release all their juice.  Remove the star anise ,thyme and carefully puree in a food processor then strain the liquid and return to the same pot.  Simmer for 20 minutes then add the salt and pepper.   Garnish with some chopped basil and serve immediately.