Chop Garlic and 1/2 Yellow Onion and add to pot with 1/3 cup EVOO - cook on medium/high heat for 5-6 minutes until onions are translucent. Add 15 chopped Roma Tomatoes, 1 tablespoon Basil, 1 tablespoon Oregano and 1/4 teaspoon salt. Let cook down for 3 hours. Blend with immersion blender and serve.