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
Heat the 2 1/2 tablespoons of olive oil in a medium-sized enamelled or stainless-steel saucepan and cook the finely chopped onions in it over a moderate heat, stirring frequently, for 7 to 8 minutes. When the onions are soft and transparent but not brown, add the finely chopped garlic and cook for another 1 to 2 minutes, stirring
constantly. Then stir in the coarsely chopped tomatoes and their liquid, the tomato purie, oregano, basil, bay leaf, sugar, salt and a few grindings of black pepper.
Bring the sauce to a boil, turn the heat very low and simmer uncovered, stirring occasionally, for about 1 hour. When finished, the sauce should be thick and fairly rough in texture. Remove the bay leaf.Taste and season the sauce with salt and freshly ground black pepper. If you want a smooth texture, purie the sauce through
a food mill, or rub it through a sieve with the back of a large wooden spoon. Note: This sauce may be served on top of beef steak, pizza, chops or fish, or with meat balls.