1/2 cup olive oil
1/2 cup lemon juice
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
3 tablespoons dried rosemary
1/4 teaspoon lemon zest
In a large bowl, blend together olive oil, lemon juice, onion, garlic, thyme and rosemary. Mix well. Let chill in refrigerator for 24 hours or overnight.
Dissolve onion sauce and thyme in olive oil, then stir in lemon zest. Dissolve rosemary and lemon zest in olive oil, then stir into tomato sauce. Stir through. Serve at room temperature or up to 24 hours before serving.