8-12 Early Girl tomatoes cut in quarters (can substitute Roma or Campari tomato)
4 cloves fresh garlic, thinly sliced or shaved
3 fresh bay leaves
1/2 bunch fresh thyme
1 pinch dried oregano
1/2 bunch fresh chopped parsley
5-6 leaves basil, hand-torn
3-4 leaves fresh mint, hand-torn
1 pinch chili flakes
Fine sea salt (to taste)
Fresh-cracked black pepper (to taste)
Drizzle of olive oil (to taste)
Arugula, sprinkled on top
Saute yellow onion with olive oil and fresh bay leaves until onion has become translucent. Add julienned bell peppers, quartered Early Girl tomatoes, sliced/shaved garlic, sachet of fresh thyme, and salt and pepper to taste. Continue to stir for about 10-15 minutes, until tomatoes and peppers have released their liquid. Keep sides clean so the pot does not scorch.
Lower heat to a low simmer and gently cook for 3-4 hours, stirring to make sure the sugo does not burn. Once sugo has reduced by half, add chili flake, parsley, fresh mint, dried oregano and basil.
Check seasoning and serve. Garnish with olive oil, arugula and microplaned walnuts.