Makes: about 2 cups

2 tablespoons of olive oil
1 medium-size onion (yellow or white)
3 whole cloves of garlic
two 28-ounce cans of tomatoes (whole peeled or crushed), or 2 pounds fresh tomatoes
3 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil or 1 tablespoon fresh chopped basil
1 whole bay leaf

Heat 2 tablespoons of olive oil to your cooking pot. Heat the oil on medium heat for about a minute, then add half of the minced or crushed garlic. When the garlic starts to brown (this will happen in a few seconds), add the onions and stir. Let the onions cook uncovered for about a minute, stirring them frequently, then add the salt, the pepper, the remaining garlic, and all the spices except the bay leaf. Stir them all together. Continue to cook the mix uncovered until the onions are soft and slightly translucent. Do not brown. This usually takes about 5 minutes.
Add the tomatoes with juice, tomato paste, and bay leaf. Stir and bring sauce to a slow boil, then turn down the heat and let it simmer uncovered. Simmer at least one hour or until sauce is thick. Serve.
To store sauce:
Let the sauce cool at room temperature for at least an hour. If kept in a well-sealed container, it should be fine for about a week in the fridge. You can also freeze your sauce for up to a few months in a well-sealed container.