Servings: 8
Preheat:
Prep Time:
Source: Fine Cooking, # 125
Ingredients:
For the sauce
1/2 cup olive oil
1 large yellow onion, chopped (1-1/2 cups)
3 medium cloves garlic, crushed
2 tsp. chopped fresh oregano or 1 tsp. dry oregano
1 bay leaf
1 Tbs. tomato paste
2 26- to 28-oz. containers diced tomatoes, preferably Pomì brand
Kosher salt
Directions:
Make the sauce
Heat the olive oil in a heavy-duty 4-quart saucepan over medium heat. Add the onion, garlic, oregano, and bay leaf. Cook, stirring often, until the onion is soft, 6 to 10 minutes.
Add the tomato paste and cook, stirring constantly, until darkened, 3 to 4 minutes. Add the tomatoes and their juice and 1 tsp. salt. Bring to a boil and then simmer over low heat, stirring frequently, until the sauce has reduced by about a third, 40 to 60 minutes. Remove the bay leaf and season to taste with salt. Keep warm, covered. (The sauce can also be refrigerated for up to 5 days, or frozen for 1 month.)