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Ingredients:
Olive Oil . . . . . . . . . . . . . . . . . . . 2tablespoons
Large Onion, Finely Chopped. . . . . . . . . . . . 1
Cloves Garlic, Finely Chopped. . . . . . . . . . . .2 To 4
Canned Italian Tomatoes, Not Drained. . . . . . 4cups
Tomato Paste. . . . . . . . . . . . . . . . . . . . . .¼cup
Dried Oregano. . . . . . . . . . . . . . . . . . . . . 1 Tablespoon
Chopped Fresh Or 1 Teaspoon Dried Basil. . . . .1 Tablespoon
Bay Leaf. . . . . . . . . . . . . . . . . . . . . . . . . .1
Granulated Sugar. . . . . . . . . . . . . . . . . . . .1teaspoon
Salt And Freshly-ground Pepper, To Taste.
Preparation:
Heat The Olive Oil In A Large Pot Over Moderate Heat.
Cook The Onions Until Tender But Not Brown, About 5 Minutes, Stirring Frequently.
Add The Garlic And Cook For 1 Minute.
Add The Tomatoes With Their Liquid Along With The Remaining Ingredients.
Bring To A Boil, Then Reduce The Heat To Very Low And Simmer Uncovered For 1 Hour, Stirring Occasionally And Breaking The Tomatoes Into Small Pieces With A Wooden Spoon.
The Sauce Should Be Thick And Smooth, And May Be Pressed Through A Strainer Or Processed In A Food Processor To The Desired Consistency If Necessary.
You can serve with your family and friends.
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