2 1/2 tb olive oil
4 oz finely chopped onions
2 1/2 ts finely chopped garlic
2 1/2 pounds Italian plum or whole-pack tomatoes, coarsely chopped, undrained
2 tb tomato puree (level)
2 1/2 ts dried oregano (crumbled)
2 1/2 ts fresh basil, finely cut
1 bay leaf
2 ts sugar (scant)
2 1/2 ts salt
freshly ground black pepper
- Pour olive oil into a large skillet, and place over medium heat. Using your hands, squeeze tomatoes to crush them. Add to the warm olive oil, along with the remaining ingredients.
- Cook over medium-low heat, breaking up tomatoes with a wooden spoon, and for simmer 2 or 3 hours, or until the sauce is thick.