INGREDIENTS
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1 Tbsp olive oil
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1 Tbsp butter
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1-1/2 cups chopped onion (2 medium onions)
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1 tsp chopped dill weed
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1 tsp chopped fresh thyme leaves
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1 Tbsp roughly chopped fresh basil
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1 tsp fresh black pepper
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1/2 tsp coarse sea salt
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28-oz can diced tomatoes, with their juice
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1 Tbsp agave nectar or honey
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1 Tbsp mayonnaise (I used Hellmann's)
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Extra herbs for garnish