Makes: about 2 cups
2 tablespoons of olive oil
medium-size onion (yellow or white)
3 whole cloves of garlic
28-ounce cans of tomatoes (whole peeled or crushed), or 2 pounds fresh tomatoes
3 tablespoons tomato paste
1 teaspoon dried oregano
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
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.